Cook The Book: Fennel Soup With Parmesan Cream

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1 large onion, peeled and chopped

14-ounce fennel bulb, trimmed and chopped

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, peeled and chopped

2 tablespoons Pernod (or Ricard, pastis, etc.)

1/2 cup white wine

2 cups plus 2 tablespoons light chicken stock (a dissolved cube will just do)

Salt and white pepper

2/3 cup whipping cream

About 2 tablespoons freshly grated Parmesan

Croutons, for serving

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