Very nice simple soup great anytime of the year.
Fennel Potato Soup
1 Tbsp. olive oil
1 medium fennel bulb
3 medium potatoes, peeled and cubed
2 cups chicken stock
¼ cup heavy cream
Halve, core and chop fennel bulbs. Heat olive oil and chopped fennel over medium heat for 5 minutes. Add potatoes and broth. Bring to a boil, then reduce heat. Cover and simmer for 15 to 20 minutes. Add cream, salt, and pepper. To serve sprinkle with chives and fennel fronds.
Inspired by Sunday Suppers