Apple and Fennel Soup

• 1 large head fennel, with as much herb as possible
• 2 large leeks, white part only
• 4 green (Granny Smith) apples
• 1 medium-size onion
• 3 medium-size zucchini, trimmed
• 2 large carrots, scraped and trimmed
• 3 ounces fresh basil, stems removed
• 3 ounces fresh tarragon, stems removed
• 1/4 pound butter
• 2 pints chicken stock
• Salt and freshly ground pepper to taste
• 1 small shot glass Pernod (optional)

1. Finely chop fennel, reserving the herb.
2. Finely chop leeks, 3 apples, onion, zucchini, carrots, basil and tarragon.
3. In large saucepan, cook the vegetables in the butter until soft, about 10 minutes.
4. Add chicken stock and simmer 45 minutes.
5. Puree soup in food processor or electric blender and, if possible, pass through a food mill with a medium-size blade.
6. Return puree to pot.
7. Add salt and pepper.
8. To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.

head fennel, leeks, green, onion, zucchini, carrots, fresh basil, fresh tarragon, butter, chicken, salt, shot glass

Taken from cooking.nytimes.com/recipes/4521 (may not work)