Creamy Fennel Soup w/ Shrimp

½ pound fresh fennel (1 small bulb) with greens
1 T butter
½ onion, peeled and chopped
1 clove garlic, chopped
1½ cup chicken stock
⅓ C light cream
½ T Pernod
Salt and pepper
12 small cooked shrimp, peeled and deveined

Clean and chop the fennel bulb into 1- to 2-inch pieces, reserving any greens for garnish. In a medium soup pot melt the butter over medium-low heat. Sauté the fennel and onion until soft, about 5 to 6 minutes. Add the garlic and sauté for another 1 to 2 minutes. Pour in the chicken stock and simmer until fennel is very tender. Purée the mixture in a food processor or blender until smooth. Pour the soup back in the pot, and add the cream and Pernod. Bring to a simmer and add salt and pepper to taste. To serve, place six shrimp in each bowl. Ladle soup around shrimp and garnish with reserved fennel greens.