Ingredients

1 teaspoonful of anise

2 cardamom pods

2 fennels

1 leek

2 glasses of water

1/2 glass of sake

100 ml of fresh cream

salt and pepper

Preparation

Heat  crushed anise and cardamom seeds in a small pot. Put the spices in a gauze bandage.

 

Clean the fennels and the leek and cut them into small chunks. Put the oil in a tin, add the leek and fennels. Stir for about 10 minutes until the fennels are soft.

 

Add water, sake, the gauze containing the spices and simmer for about 20 minutes. Remove the spices, take the pot off the heat and blend the mixture with a blender. Add the cream and cook for about 5 minutes. Serve the cream of fennel soup hot.

 

Tradotto da Francesca Clemente