Creamy Tomato and Fennel Soup

Put the oil in a pot over low heat. Sauté the fennel along with the onion, star anise seeds, fennel seeds, sugar, salt and black pepper. Saute for about 30 minutes on a low heat so that it doesn’t burn or colour. We want the flavour to come out of the vegetables and the spices.

Add tomatoes and water and let it simmer for about 1/2 hour.

Pour the soup into a bowl through a fine strainer or collander to extract as much liquid as possible without getting any of the actual vegetables into the bowl.

Pour the strained soup back into the pot and add the cream. Let it come up to a boil and add more salt and pepper to taste.

Decorate with some fennel greens.