Roast Carrot and Fennel Soup with Pernod and Poached Angasi Oysters

Method

Preheat the oven to 180C.

Toss the fennel and carrots in olive oil, and transfer to a roasting dish. Bake the vegetables for 30 minutes or until cooked through. Keep half of the fennel aside.

Meanwhile, in a large pot, heat a splash of olive oil and gently fry the onions until translucent. Add the fennel seeds and garlic and continue to stir for another minute. Add the Pernod and continue cooking until the Pernod has almost evaporated. Add the vegetable stock and bring to a simmer.

Transfer the remaining vegetables from the oven to the pot with the vegetable stock. Simmer gently for another 15 minutes then turn off the heat. Using a stick blender, blitz the soup until smooth. Turn the heat back on, add the cream and bring back to a simmer. Gently add the oysters and poach for no more than 15 seconds or they may overcook.

Serve the soup with fennel you’ve put aside, any reserved fennel fronds, an extra swirl of cream and enjoy!