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–+ servings

Pernod Classic Roast Fennel & Cauliflower Cream Soup

Print Recipe
Course Appetizer, Soup
Keyword cauliflower, soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 as a starter

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt divided in half
  • 1 head cauliflower chopped into florets
  • 1 large fennel bulb fronds removes & reserved, chopped into 1″ pieces
  • 1 medium leek
  • 1 small shallot
  • 1 garlic clove chopped
  • 1 teaspoon coriander seeds ground to a powder
  • 1 teaspoon sugar
  • 6 cups of vegetable stock
  • juice of a lemon
  • 1/3 cup Pernod Classic
  • 1/3 cup heavy cream

Instructions

  • Heat oven to 450. Toss cauliflower and fennel with 1/2 teaspoon salt and 1 tablespoon of olive oil and roast for 30 minutes until starting to blacken and brown.
  • In a heavy soup pot, heat the other tablespoon olive oil until shimmering.
  • Add the leeks and shallot and cook until fragrant, about 5 minutes. Be careful not to brown.
  • Add the garlic, 1/2 teaspoon of salt, and coriander and cook 1 minute more.
  • Add the roasted cauliflower & fennel, stock, lemon, sugar, and Pernod Classic.
  • Simmer for 15 minutes to meld the flavors. Transfer to a vitamix or blender, blend until completely smooth, and return to the pot through a sieve for an extra refined texture or don’t sieve for a more rustic texture. If the soup is too thick, thin with additional stock.
  • Stir in the cream until combined.
  • Season to taste with salt, sugar, and lemon juice.
  • Serve hot with fennel fronds and a drizzle of cream.