- 3 tablespoons extra-virgin olive oil
- 1 onion, coarsely chopped
- Stalks and fronds from 1 fennel bulb, chopped
- 1 large Yukon gold potato, peeled and chopped
- 2 celery ribs, chopped
- 10 unpeeled garlic cloves, crushed
- Green tops from 1 large leek, chopped
- 1 plum tomato, chopped
- One 1-inch piece of peeled fresh ginger, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel seeds
- 1/2 star anise pod, crushed
- 1 bay leaf
- 1 1/2 cups dry white wine
- 1 teaspoon kosher salt
- Pinch of crushed red pepper
In a large pot, heat 1 tablespoon of the olive oil until shimmering. Add the onion, fennel, potato, celery, garlic, leek tops, tomato and ginger and cook over moderate heat, stirring occasionally, until softened, 10 minutes.
Scrape the vegetables to one side of the saucepan and add the remaining 2 tablespoons of oil to the opposite side. Add the coriander, fennel seeds, star anise and bay leaf to the oil and cook, stirring, until fragrant, about 1 minute. Stir in the wine, salt, crushed red pepper and 8 cups of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.
Strain the broth through a sieve into a clean saucepan, pressing the vegetables to extract the liquid. Discard the vegetables.