Active Time
N/A
Total Time
1 HR
Yield
Serves : 6 cups

How to Make It

1    

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.

2    

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.

3    

Strain the broth through a sieve into a clean saucepan, pressing the vegetables to extract the liquid. Discard the vegetables.

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