Cream of Fennel Soup

• 1 1/2 pounds fresh fennel
• 2 tablespoons unsalted butter
• 1/2 cup chopped onion
• 3 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons Pernod or Ricard
• Salt and freshly ground white pepper
• 4 teaspoons (about 3/4 ounce) Fresh sturgeon caviar (optional)

1. Cut the feathery tops off the fennel bulbs.
2. Finely mince two tablespoons of the green tops and set aside.
3. Discard the woody stems.
4. Chop the fennel bulbs medium fine.
5. Melt the butter in a heavy saucepan.
6. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes.
7. Add the chicken stock and simmer 10 minutes longer.
8. Puree the soup in a blender or a food processor.
9. Return it to the saucepan and add the cream.
10. Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
11. Bring to a simmer.
12. Serve the soup topped with a dusting of chopped fennel tops.
13. If desired, float a teaspoon of caviar on top of each serving.

fresh fennel, unsalted butter, onion, chicken stock, heavy cream, salt, fresh sturgeon caviar

Taken from cooking.nytimes.com/recipes/5483 (may not work)