John Myers
Ingredients for 4 servings:
- 50 g onion(s)
- 30 g butter
- 350 g fennel, diced
- 150 g leek, the white part, cut into pieces
- 75 ml cream
- 1 tbsp schnapps (anise schnapps, e.g. Pernod), more to taste
- salt and pepper
- 600 ml vegetable stock
- some pastis
- 125 g pear(s), firm
- 15 g butter
- 1 tsp powdered sugar
- 100g bacon
- Fennel – green for garnishing
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
For vegetarians, serve without bacon
All ingredients are weighed and prepared. First, prepare the vegetables. Wash the leek, quarter the white part lengthwise and then slice it crosswise. Wash the fennel, remove any woody parts, dice it, chop the green parts and set aside for decoration. Dice the onion. Sauté the onion in 30g butter, do not brown. Add the fennel, stir well, and sauté briefly. Add the leek and repeat. Pour in 600ml vegetable stock and simmer the vegetables for 15-20 minutes until soft. Add approx. 75ml cream, puree everything, stir in 1 tbsp anise schnapps, e.g. Pernod or Ricard, and add salt to taste. Season the soup with salt, pepper, and pastis. For the garnish, fry the bacon until crispy, drain on kitchen paper, and crumble (omit for vegetarians). Quarter the pear, remove the core, and slice the pear pieces crosswise. Melt 15g of butter in a pan, add the pear pieces, and fry on both sides. Sprinkle the powdered sugar (approx. 15g) over the pear pieces and let it caramelize over low heat, turning the pear pieces once. Ladle the hot soup into bowls, arrange the pear, bacon, and fennel leaves on top, and serve.
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