Ingredients:

1 tsp fennel seeds , toasted and ground

2 garlic cloves , peeled and chopped

1 stick butter

1 pound fennel bulbs , sliced

3 cups chicken stock

3 ounces heavy cream

salt and pepper to tatse

Directions:

Heat the pan over a medium heat and add the butter. Put the garlic in the pan and stir it into the melted butter. Add the fennel into the pan, followed by the fennel seeds. Season with salt and pepper, cover with the lid and then leave to cook over a low heat for 30 minutes, stirring from time to time.

While stirring, slowly pour in the chicken stock. Season with salt and pepper, then replace the lid, bring it to a boil and simmer for 15 minutes.

Pour the soup out into the blender and blend until very smooth. When finished pour the cream into the soup, Whisk it all together and finally, season with salt and pepper to taste.

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