This soup must be served very cold, so for best results, prepare it a day ahead and let it chill overnight in the refrigerator.
Recipe information
Yield
makes 4 1/2 quarts
Ingredients
Preparation
Step 1
Place the leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom. You may need to repeat this several times, changing the water each time. Once they are clean, let drain on paper towels.
Step 2
Melt the butter in a large saucepan over medium-low heat. Add the onion and fennel seeds along with the salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes. Add the garlic; cook until fragrant but not brown, about 2 minutes.
Step 3
Add the leeks and fennel to the pan, and cook until the vegetables are tender, about 10 minutes. Add the chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.
Step 4
Remove from heat, and let cool slightly. Working in several batches, transfer the soup to the jar of a blender, being careful not to fill more than halfway and to cover the lid with a kitchen towel, as hot liquid expands when blended. Puree until smooth. Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.
Step 5
To serve, stir in the Pernod, if using, and season with salt and pepper. Ladle into soup bowls, and garnish with chervil.
