Tomato Fennel Soup

Coarsely chop 2 of the fennel bulbs. Finely chop the third; set aside. Melt 1 cup butter in a large saucepan over low heat. Add coarsely chopped fennel, onion and 4 of the garlic cloves; cook until limp, about 15 minutes. Season with salt and pepper. Add tomatoes with their liquid and simmer, uncovered, for 30 minutes. Process vegetable mixture in small batches in a food processor, and then pass through a food mill. Return to pan. Melt 2 tablespoons butter in a small saucepan over medium heat. Add finely chopped fennel and sauté with remaining 2 cloves garlic until softened, about 5 minutes. Chop leafy tops of fennel. Add sautéed fennel, leafy tops, chicken broth and Pernod to tomato mixture. Simmer until heated through, about 5 minutes. Serve immediately.