This roasted fennel black garlic soup is a cozy and delicious treat. It's a velvety soft, flavorful soup that's topped with a little black garlic drizzle. You'll love it!
Ingredients
2largefennel bulbs, chopped (save the fronds to garnish)
2mediumcarrots, chopped
1mediumonion, chopped
3inch pieceginger, cut into t few pieces
4clovesgarlic, smashed with the side of your knife
Place the fennel, carrots, onion, ginger, and garlic on a baking sheet. Add the oil, salt, and pepper and mix so that the veggies are coated in the oil. Roast for 30-35 minutes, until they're well-browned.
2 large fennel bulbs, 2 medium carrots, 1 medium onion, 3 inch piece ginger, 4 cloves garlic, 1 tablespoon olive oil, 1 teaspoon EACH: sea salt and pepper
While the veggies are roasting, make the black garlic drizzle. Mash the black garlic cloves with 1 tablespoon of the water, until it forms a paste. Add the remaining tablespoon of water (or more, if needed) and mix until it is pourable.
3 black garlic cloves, 2 tablespoons water
Place the roasted veggies into your blender. Add the black garlic, fennel seeds, and the stock and blend until smooth.
2 black garlic cloves, ½ teaspoon ground fennel seeds, 4 cups chicken or vegetable stock
Add the Pernod to a soup pot over medium-high heat. Let it simmer until it reduces to about ¼ cup. Pour the soup from your blender into the pot. Add the half and half and let the soup warm. Taste and season with extra salt and pepper, if you'd like.
½ cup Pernod, 2 cups half and half cream
Pour the soup into bowls, spoon some of the black garlic drizzle over the top, then garnish with a few fennel fronds.