Sopa de hinojo asado y ajo negro

Ingredientes

• 2 large fennel bulbs (chopped - save the fronds to garnish)
• 2 medium carrots (chopped)
• 1 medium onion (chopped)
• 3 inch piece ginger (cut into t few pieces)
• 4 cloves garlic (smashed with the side of your knife)
• 1 tablespoon olive oil
• 1 teaspoon EACH: sea salt and pepper
• 2 black garlic cloves
• 1/2 teaspoon ground fennel seeds
• 4 cups chicken or vegetable stock
• 1/2 cup Pernod (an anise-flavored liqueur)
• 2 cups half and half cream
• 3 black garlic cloves
• 2 tablespoons water

Preparación

1. 1

   Roast: Preheat your oven to 425 degrees Fahrenheit. Place the fennel, carrots, onion, ginger, and garlic on a baking sheet. Add the oil, salt, and pepper and mix so that the veggies are coated in the oil. Roast for 30-35 minutes, until they're well-browned.

2. 2

   Make drizzle: While the veggies are roasting, make the black garlic drizzle. Mash the black garlic cloves with 1 tablespoon of the water, until it forms a paste. Add the remaining tablespoon of water (or more, if needed) and mix until it is pourable.

3. 3

   Blend: Place the roasted veggies into your blender. Add the black garlic, fennel seeds, and the stock and blend until smooth.

4. 4

   Simmer: Add the Pernod to a soup pot over medium-high heat. Let it simmer until it reduces to about ¼ cup. Pour the soup from your blender into the pot. Add the half and half and let the soup warm. Taste and season with extra salt and pepper, if you'd like.

5. 5

   Serve: Pour the soup into bowls, spoon some of the black garlic drizzle over the top, then garnish with a few fennel fronds.