Cold Fennel Soup
Ingredients: 4 large fennel bulbs, cut into thick slices 1 onion, cut into 8 sections 1 small leek cut into thick rings 1/3 liter yoghurt 1/3 cup pastisse (anise-flavored alcoholic drink) Salt and pepper to taste Several freshly ground black pepper pods 1/2 t. sugar diluted in 1 T. water Olive oil to cover
Preparation: In a large pot, mix fennel, leek and onion, add water just to cover, season with salt and pepper. Bring to boil and cook over low flame for 40 minutes, till fennel is quite soft. Blend vegetables with the cooking liquid, and refrigerate. On a low flame, bring pastisse to a boil. Light with a match and continue boiling until the flame goes out. Mix pastisse with the yoghurt and add to fennel mixture. Season with salt and pepper and serve cold.