Recipe information
Yield
Makes 8 Servings
Ingredients
2
tablespoons (1/4 stick) unsalted butter
2
medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
1
cup water
1
tablespoon olive oil
3
garlic cloves, chopped
1
/8 teaspoon crumbled saffron threads
4
8-ounce bottles clam juice
1
cup
3
tablespoons
3
cups
Need to make a substitution?
Preparation
Step 1
Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.
Step 2
Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 1 minute. Add clam juice, cream, and Pernod and bring to simmer. Add fennel puree and bring to simmer. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Simmer before continuing. Add oysters with their liquor to cream mixture and stir to heat through. Ladle soup into bowls.