1 large or 2 small fennel bulbs
1 litre of clear chicken stock
40 gr real butter
1 medium, floury potato
finely chopped fresh basil
100 ml double cream
3 tablespoons dry sherry
freshly ground sea salt
freshly ground black pepper
Cut the stalks and the bulb into small pieces
Peel the potato and cut into small chunks
Melt the butter in a heavy pan
Add the fennel and gently sweat for about 10 minutes, stirring occasionally,
until starting to soften.
Add the potato, the sherry and slowly add the stock
Simmer for 15 minutes until the potato is done,
Stir in the double cream and the chopped basil
Bring slowly to boil again, then turn off the heat and liquidise
Season with salt and pepper
Serve in warm bowls and garnish with the reserved fennel fronds over the top
NB
The taste of the soup can be enhanced by using 2 tablespoons of Pernod
or Ricard instead of sherry
