Step 1

Carrot and fennel soup: Melt the butter in a saucepan over medium heat. Add the carrots, fennel and potato and saute in the butter. Add the stock and simmer, stirring, for 20 minutes until the vegetables are soft. Blend until smooth, then stir in the cream and season with salt and pepper. Just before serving stir in the Pernod.

Step 2

Potato and garlic soup: Melt the butter in a saucepan over low heat. Add the onion and cook for 5-6 minutes until soft. Add the garlic and cook for a further minute. Add the potatoes and stock and simmer for 20 minutes until soft. Set aside to cool slightly, then blend until smooth. Stir in the cream then return to the pan to reheat.

Step 3

Spinach and sambuca soup: Place spinach in a saucepan over medium heat. Add the stock, lemon juice and grated nutmeg. Cook gently for about 3-4 minutes until the spinach has wilted. Blend until smooth then return to the pan, stir in the cream and heat gently, adding the sambuca just before serving.