This dish is great in the winter.

Ingredients:

• 2 lbs fennel bulbs, trimmed and minced
• 6 TB olive oil
• sea salt to taste
• Bouquet garni ( generous bunch of rosemary, thyme, parsley and bay leaf tied securely with twine)
• 1 quart vegetable or chicken stock

 Recipe:

1. Combine fennel and oil. Sweat , covered, for 10 minutes over low heat
2. Lift lid and cook slowly over low heat, stirring, until brown and caramelized. DO NOT BURN
3. Add stock and bouquet garni and simmer 30 minutes.
4. Remove herbs . Use an immersion blender to roughly puree the soup

Creator:

Patricia Wells “At Home in Provence”