Ingredients

The following ingredients have 4 Servings
  • 2 large fennel bulbs (chopped (save the fronds to garnish))
  • 2 medium carrots (chopped)
  • 1 medium onion (chopped)
  • 3 inch piece ginger (cut into t few pieces)
  • 4 cloves garlic (smashed with the side of your knife)
  • 1 tablespoon olive oil
  • 1 teaspoon EACH: sea salt and pepper
  • 2 black garlic cloves
  • ½ teaspoon ground fennel seeds
  • 4 cups chicken or vegetable stock
  • ½ cup Pernod (an anise-flavored liqueur)
  • 2 cups half and half cream
  • 3 black garlic cloves
  • 2 tablespoons water

Instruction

  • Preheat your oven to 425 degrees.
  • Place the fennel, carrots, onion, ginger, and garlic on a baking sheet. Add the oil, salt, and pepper and mix so that the veggies are coated in the oil. Roast for 30-35 minutes, until they're well-browned.
  • While the veggies are roasting, make the black garlic drizzle. Mash the black garlic cloves with 1 tablespoon of the water, until it forms a paste. Add the remaining tablespoon of water (or more, if needed) and mix until it is pourable.
  • Place the roasted veggies into your blender. Add the black garlic, fennel seeds, and the stock and blend until smooth.
  • Add the Pernod to a soup pot over medium-high heat. Let it simmer until it reduces to about ¼ cup. Pour the soup from your blender into the pot. Add the half and half and let the soup warm. Taste and season with extra salt and pepper, if you'd like. 
  • Pour the soup into bowls, spoon some of the black garlic drizzle over the top, then garnish with a few fennel fronds.