Soup: Italy – Brodo di Finocchio, Zenzero e Buccia d'Arancia con Anice Stellato (Fennel, Ginger and Orange Peel Broth with Star Anise)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

1 tbsp (15 ml) extra-virgin olive oil
1 large fennel bulb, cored and thinly sliced (fronds reserved for garnish)
1 small leek, white and light green parts, thinly sliced and rinsed
1-inch (2.5 cm) piece fresh ginger, thinly sliced
2 garlic cloves, lightly crushed
2 wide strips orange zest (about 3 inches / 7.5 cm each, avoid pith)
2 whole star anise
1 tsp coriander seeds, lightly crushed
6 whole white peppercorns
1 / 4 cup (60 ml) dry vermouth or dry white wine
6 cups (1.4 L) unsalted chicken stock (or light vegetable stock)
1 tsp kosher salt, plus more to taste
1 tsp white wine vinegar (or to taste)
Fennel fronds and very thin orange zest threads, for garnish

Instructions

Warm the olive oil in a medium pot over medium heat. Add the fennel and leek with a pinch of salt and cook, stirring occasionally, until translucent and sweet, 8–10 minutes (do not brown).
Stir in the ginger, garlic, star anise, coriander seeds, and white peppercorns; toast until fragrant, about 1 minute.
Pour in the vermouth and simmer until nearly evaporated, 1–2 minutes, scraping up any fond.
Add the stock and the orange zest strips. Bring just to a simmer, then reduce heat to low and gently simmer uncovered for 20–25 minutes; avoid boiling to keep the broth clear.
Strain through a fine sieve into a clean pot, pressing lightly on solids. Season with salt to taste and brighten with the white wine vinegar.
Rewarm gently if needed. Ladle into warm bowls and garnish with fennel fronds and fine threads of orange zest.