Alright, before I start, just say ‘thanks’. I don’t eat onions unless they are totally dead and in this soup they are. It delicious and VERY rich so use an espresso-size cup to serve. Also, this will serve 12 or 6, if everyone wants seconds.

 

• 2 leeks, white and light green only, chopped (1 cup)
• 3 medium red onions, chopped (3  1/2 cups)
• 1/2 lb. fennel, stalks discarded and bulb chopped (1  1/4 cups)
• 1 garlic clove, minced
• 2 tbsp. butter
• 1/4 cup dry white wine
• 2 cups vegetable broth
• 1  1/4 cups water
• pinch of salt and pepper
• 1/8 tsp. grated nutmeg
• 1 cup heavy whipping cream
• 2 tsp. Pernod or Anisette liqueur
• 1-2 ripe red skinned pears, leaving skin on
• 1 baguette, sliced diagonally and toasted, buttered

Wash the chopped leeks in a bowl of really cold water then remove and drain well.

Cook the onions, leeks, fennel and garlic in butter in a large heavy pot over a medium heat, covered stirring occasionally. This should take about 15 minutes.

Add the wine and cook, uncovered,  until the liquid has evaporated (about 1 minute). Add the stock, water, seasonings and simmer, uncovered, until the vegetables test tender. Stir in the cream until thickened and the liquid has reduced to about 6 cups. (bout 12-15 minutes).

Puree in a blender until smooth. Transfer to a soup tureen and add the Pernod. When blending hot liquids, be really careful and do in batches.

Toast the baguette and place 2 slices per plate. Cut the pear in half, lengthwise, and chop into tiny pieces. Put a tablespoon in the center of each soup serving.

Now I ask you……how elegant and decadent is this one? You bet it is and yes, I will have that glass of wine. Thank you.