Orange Curry Fennel Soup

Yield: 4 servings


2 bulbs of fennel, stems and core removed, fronds reserved, chopped in large chunks

1 cup of orange juice

½ cup of orange marmalade

¼ cup anise liqueur

1Tbsp of fennel seed

1 Tbsp of curry powder

½ tsp of salt

2 cups of heavy whipping cream


Toss the fennel, orange juice, marmalade, liqueur, fennel seed, curry powder and salt in a saucepan over medium heat. Bring to a simmer, uncovered and cook until the fennel is tender, about 15 minutes. Stir in the cream and puree with an immersion blender. Ladle into bowls, top with some of the reserved fronds and share.