How to make a delicious prawn and fennel chowder

• Wash the fennel bulbs and cut away the stalks and roots.
• Quarter the bulbs, cut out the hard core and cut the rest into bite-sized pieces.
• Peel and dice the sweet potato and cook in the vegetable stock for about 20 minutes, until soft.
• Peel and finely chop the shallots and garlic.
• Heat the butter in a large pan and sweat the shallots and fennel, stirring, until translucent.
• Then add the garlic.
• Stir in the fish stock, put a lid on the pan and cook for about 20 minutes, until the fennel is tender.
• Put 1/3 of the soup into a liquidiser and liquidise to a very fine puree.
• Then return to the rest of the soup.
• Add the sweet potato and the stock it was cooked in. Stir in the cream.
• Add the prawns and cook the soup gently without a lid for 3 to 5 minutes.
• Season to taste with salt and pepper.
• Add a few drops of Pernod to taste and serve the prawn and fennel chowder in small bowls.