Serves 6-8

Prep: 30 min

Cook: 60 min

A high proportion of fennel to liquid and much fortification from cream, butter, white wine and Pernod. An occasion, perhaps, to revisit Melba toast. Cut the crusts off day-old, white sliced bread. Toast lightly, carefully cut horizontally through the slice to make two thin slices. Cut into triangles and toast the uncooked side briefly under a hot grill, allowing the toast to curl.

10 super seasonal soup recipes

Ten autumn warming broths from Times' cooks

BACKGROUND

• Quick and simple mint and pea soup

• Chickpea with mint and garlic soup

• Chicken, coconut and ginger soup

• Cawl soup

• Cream of fennel soup

100g butter

2 finely chopped onions

4 coarsely chopped large fennel bulbs

1 glass dry white wine

1 tsp fennel seeds

900ml chicken stock (1 ½ (half) cubes)

Large measure of Pernod

275ml whipping cream

Method

Melt the butter and sweat the onions and fennel over a very low heat, covered, until thoroughly wilted and soft. Stir occasionally; this will take about 30 minutes but the longer and slower, the better. Add the white wine and fennel seeds and simmer gently, uncovered, for 10 minutes. Add the chicken stock and simmer, covered, for a further 30 minutes. Liquidize and pass through a fine sieve into a clean pan. In a small pan, heat the Pernod and ignite. When the flames subside, stir into the soup, followed by the cream. Re-heat but don't allow to boil. Taste and correct the seasoning with salt and pepper.

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• Gordon Brown’s favourite pud
• Five-spice butternut soup
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