Fennel Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 fennel bulbs, finely chopped
1 onion, finely chopped
1 garlic clove, crushed
1 leek, white part only, finely chopped
1 small potato, diced
1 tablespoon fennel seed
2 star anise
1/2 quart chicken broth or 1/2 quart vegetable broth
3/4 cup heavy cream
salt & freshly ground black pepper

Preparation

Heat the oil in a saucepan over a medium heat, and fry the vegetables until softened but not colored. Add the fennel seeds and the star anise.
Pour in the broth and cook the vegetables for a further 5-10 minutes. They should be completely soft by now. Stir in the cream.
Transfer the mixture to a blender and pulse until smooth. Pass through a strainer and season to taste. Reheat back in the pan and serve with crusty bread.