- Chop all your vegetables into pieces of irregular shape
1. In a large saucepan heat the butter and sauté the fennel until it starts to soften.
2. Add the carrot and garlic. Continue cooking for another 1-2 minutes and pour in the wine.
3. Fill the pan with 1-1.5 lt of water and simmer until carrots are tender, about 15 minutes. Season well.
4. Whizz everything in a blender until smooth. If you want a velvet texture pass through a sieve. Up to this point you can prepare the soup one or two days before.
5. Just before serving, heat the soup below boiling point and add the cream. Whisk it to incorporate and let it boil for 1 minute. Remove from heat.
6. Serve the soup with additional cream and decorate with star anise.
