Ease of Preparation: Medium
Yield: 5-6, as an appetizer
Ingredients:
- 1 baguette
- Olive oil, for toasting
- Salt and pepper
- 5 pounds (2 kg) fennel, sliced thin, reserve trim
- ¼ cup (60 ml) white wine
- ½ cup (120 ml) butter
- 3 quarts (3 L) vegetable stock
- 1 teaspoon (5 ml) marmite
- 6 sprigs thyme
- 2 tablespoons (30 ml) Pernod
- Sherry vinegar, to taste
- 2 cups (460 ml) grated Gruyere cheese
- Fennel fronds, to garnish
- Toasted fennel seeds, to garnish
Method:
Slice the baguette into ½ inch (1.25 cm) rounds. Brush each side with olive oil and season with salt and pepper. Under the broiler, toast each side until golden brown. Set aside.
In a large pot over low heat, melt the butter and add the sliced fennel and white wine. Cook, stirring often, for 4 hours or until the fennel is deeply caramelized.
Meanwhile, in a stock pot, combine the vegetable stock, reserved fennel trim, and marmite, bring to a boil, then remove from heat, cover, and steep for 30 minutes.Deglaze the fennel with Pernod, scraping up any stuck bits from the base of the pan, and continue to cook for 2-3 minutes.
Strain the stock, discarding the solids, add the strained stock and the thyme to the caramelized fennel and simmer for around an hour.
Season with salt and pepper and add sherry vinegar as needed.
To Serve:
Preheat a broiler to high heat.
Ladle the finished soup into appropriate oven safe bowls.
Add 2 slices of the baguette to each bowl and top with cheese.
Place the bowls on a sheet pan to catch spills, then broil 3-4 minutes, until the cheese is bubbly and brown.
Garnish with fennel fronds and toasted fennel seeds and serve immediately.
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