3 fennel bulbs (white parts, keep the greens for decoration)
2 leeks (white part only)
1 yukon potato
1 or 2 star anise
½ teaspoons ground
500 ml chicken stock
400 ml milk
Recipe preparation steps
Clean the fennel bulbs (keep the green parts for decoration) and leeks. Peel the potato. Heat some olive oil in a thick-bottomed pot and sauté the vegetables for a few mns. Add the stock and milk.
Add all the spices - I place the star anises and clove in a spices bag so that it is easy to remove them. I once bit on a clove and let me tell you, it is not a pleasant taste ; it feels as if you are at your dentist's!
Cook for about 20 mns, until all vegetables are tender. Remove the spices bag (yeah, do not forget this part, to avoid bad surprises!) and mix your soup. Season with pepper and salt. Decorate with the fennel greens and some star anises.