Ingredients
three tablespoons butter
two heads fennel
two leeks - halved
four potatoes
six cups chicken broth
two carrots
one red bell pepper
one cup heavy whipping cream
two tablespoons anise-flavored liqueur
salt and white pepper to taste
Instructions:
Dissolved butter in a large pot over medium fire. Add fennel; cook and mix until fragrant, about five minutes. Stir in leeks; cook till slightly softened, three to five minutes. Add potatoes and broth. Bring soup to a boil; reduce fire and simmer till vegetables are very tender, about fifteen minutes. Puree soup with an immersion blender till smooth. Add carrots and red bell pepper; simmer till softened, about five minutes. Remove from fire. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.
馃槝
