Cream of Fennel Soup

Name: Cream of Fennel Soup
Ingredients: 1 tsp. coriander seeds; 2 whole star anise; 2 cardamom pods, crushed; 1 whole clove; 1⁄4 cup canola oil; 4 large bulbs (about 5 lbs.) fennel, trimmed and roughly chopped; 1 large leek, white and pale green parts trimmed and roughly chopped (about 10 oz.); 1 large yellow onion, roughly chopped; 1 cup dry white wine; 6 cups vegetable or chicken stock; 1⁄4 cup Pernod; 1⁄2 cup heavy cream; Kosher salt and freshly ground white pepper, to taste; Crusty bread, for serving