Barefoot Contessa | Creamy Potato Fennel Soup | Recipes

Ingredients

• Good olive oil
• 2 tablespoons (¼ stick) unsalted butter
• 5 cups sliced fennel, tops and cores removed (2 bulbs), fronds reserved
• 4 cups sliced yellow onions (3 onions)
• 1½ pounds Yukon Gold potatoes, peeled, 1-inch diced
• 5 cups good chicken stock, preferably homemade
• Kosher salt and freshly ground black pepper
• 2 tablespoons Pernod liqueur
• 1 cup half-and-half