Velvety cabbage soup with shrimp flambéed with mastiha

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the leek, fennel bulb, and celery and cook, stirring occasionally, until the vegetables begin to lightly caramelize, about 15 minutes.
Season with salt and pepper. Add the crushed fennel seeds, stir, and pour in the stock. Bring to a boil, then reduce the heat, cover, and simmer for 20–25 minutes, until the vegetables are very tender.
Remove from the heat. Using an immersion blender at high speed, puree all the vegetables in the pot until the mixture becomes a smooth purée.
In a medium non-stick skillet, heat the remaining tablespoon of olive oil. Add the shrimp and garlic, season lightly with salt and pepper. Sauté the shrimp until they turn a rosy color and are lightly browned at the edges. Add the Mastiha liqueur and allow it to evaporate.
Remove the garlic clove from the pan. Add the shrimp and their juices to the soup. Reheat the soup. Add the cream and continue cooking until well heated through. Finally, stir in the lemon juice. Serve with 1 teaspoon of Mastiha-infused olive oil drizzled over the top of the soup.