26 November 2012
For the stock: Combine all the ingredients in a stock pot and keep warm over a low heat.
For the soup: In a soup pot sauté onions, ground fennel and anise in the oil until the onions are soft. Add the remaining vegetables, cover and cook over a medium heat until the vegetables are tender (5-7 minutes).
Pour in the sherry and allow it to evaporate and reduce. Do not cover the pot at this time. Add the stock to the vegetables and cook on a low-medium heat for 30minutes. Season to taste and add a little bit of sugar if the soup has too much acidity.