Fresh Fennel Soup

• 1 tablespoon unsalted butter
• 1 small onion, very finely chopped
• Large pinch of ground fennel
• 1 garlic clove, very finely chopped
• 3 medium fennel bulbs, cored and cut into small pieces, feathery tops chopped
• 1 large red potato, peeled and diced
• 5 cups chicken stock or canned low-sodium broth
• 1/2 cup heavy cream
• Salt and freshly ground pepper

1. Melt the butter in a large saucepan.
2. Add the onion and the ground fennel and cook over moderate heat until the onion softens, about 3 minutes.
3. Add the garlic and cook for about 30 seconds, stirring constantly.
4. Add the pieces of fennel bulb, potato and stock and bring to a boil; simmer until the fennel is tender, about 15 minutes.
5. Working in batches, puree the soup in a blender or food processor.
6. Strain the soup into a clean saucepan, stir in the cream and season with salt and pepper.
7. Serve the soup in bowls, sprinkled with the chopped fennel tops.

unsalted butter, onion, ground fennel, garlic, fennel bulbs, red potato, chicken stock, heavy cream, salt

Taken from www.foodandwine.com/recipes/fresh-fennel-soup (may not work)