Makes 6 servings

How to Make It

Step 1

Cut pancetta into 1/4-inch dice. Put in a 5- to 6-quart pan.

Step 2

Trim and discard root ends from leeks, then rinse well and chop.

Step 3

Trim and discard tops, root ends, and bruised spots from fennel, then rinse and chop.

Step 4

Add leeks, fennel, and fennel seed to pancetta and stir often over medium-high heat until limp but not browned, about 5 minutes.

Step 5

Add cream and oysters and their liquor and turn heat to medium-high. Stir often just until soup is hot but not boiling, about 4 minutes.

Step 6

Stir in 1/2 cup parsley, liqueur, and pepper and salt to taste.

Step 7

Ladle into bowls and sprinkle equally with remaining parsley, then add a dot of butter to each.

Lonny's Restaurant, Port Townsend

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