- 2 leeks (white and pale green parts only), chopped (1 cup)
- 3 medium red onions, chopped (3 1/2 cups)
- 1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)
- 1 large garlic clove, minced
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
- 2 cups vegetable stock or low-sodium broth
- 1 1/4 cups water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- 2 teaspoons Pernod
- Garnish: chopped fresh chives
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.