- 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
How to make this recipe
- 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.