Active time: 1 4 hr Start to finish: 2 3/4 hr

Makes about 9 cups.

INGREDIENTS

  • for soup
  • 1 large fennel bulb (sometimes called anise; 1 lb), trimmed and bulb cut into 1/2-inch pieces
  • 3-lb butternut squash, peeled, seeded,and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/4 teaspoon anise seeds
  • 2 tablespoons unsalted butter
  • 5 cups water
  • for fennel chips
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 small fennel bulb (1/2 lb), trimmedspecial equipment: silpat or exopat nonstick reusable baking-sheet liner* garnish: sour cream

    DIRECTIONS

    Make soup:
    Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.


    Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.

    Make fennel chips:Preheat oven to 225°F.


    Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.


    Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don’t let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.

    Cooks’ note:
    • Soup may be made 2 days ahead and chilled, covered.


    *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901