Alright, before I start, just say ‘thanks’. I don’t eat onions unless they are totally dead and in this soup they are. It delicious and VERY rich so use an espresso-size cup to serve. Also, this will serve 12 or 6, if everyone wants seconds.
- 2 leeks, white and light green only, chopped (1 cup)
- 3 medium red onions, chopped (3 1/2 cups)
- 1/2 lb. fennel, stalks discarded and bulb chopped (1 1/4 cups)
- 1 garlic clove, minced
- 2 tbsp. butter
- 1/4 cup dry white wine
- 2 cups vegetable broth
- 1 1/4 cups water
- pinch of salt and pepper
- 1/8 tsp. grated nutmeg
- 1 cup heavy whipping cream
- 2 tsp. Pernod or Anisette liqueur
- 1-2 ripe red skinned pears, leaving skin on
- 1 baguette, sliced diagonally and toasted, buttered
Wash the chopped leeks in a bowl of really cold water then remove and drain well.
Cook the onions, leeks, fennel and garlic in butter in a large heavy pot over a medium heat, covered stirring occasionally. This should take about 15 minutes.
Add the wine and cook, uncovered, until the liquid has evaporated (about 1 minute). Add the stock, water, seasonings and simmer, uncovered, until the vegetables test tender. Stir in the cream until thickened and the liquid has reduced to about 6 cups. (bout 12-15 minutes).
Puree in a blender until smooth. Transfer to a soup tureen and add the Pernod. When blending hot liquids, be really careful and do in batches.
Toast the baguette and place 2 slices per plate. Cut the pear in half, lengthwise, and chop into tiny pieces. Put a tablespoon in the center of each soup serving.
Now I ask you……how elegant and decadent is this one? You bet it is and yes, I will have that glass of wine. Thank you.