Step 1

Heat 3 tablespoons of olive oil and the butter in a medium (11-inch)

Step 2

pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the fennel and

Step 3

onions and sauté for 15 minutes, stirring occasionally, until they begin

Step 4

to brown.

Step 5

Add the potatoes, chicken stock,

Step 6

1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the

Step 7

heat, cover, and simmer for 30 minutes, until the potatoes are very tender.

Step 8

In batches, purée the soup in a

Step 9

food processor fitted with the steel blade until smooth. Pour the soup back

Step 10

into the pot, stir in the Pernod and half-and-half, and taste for seasonings.

Step 11

Reheat over medium-low heat.

Step 12

Place the garnishes in the middle of large, shallow soup bowls and

Step 13

pour the hot soup around them. Drizzle with olive oil, garnish with the

Step 14

reserved fennel fronds, and serve hot.