This Potato and Fennel Soup will win your heart the minute the soup spoon hits your lips.
Heat olive oil in large soup pot. Add chopped onions and saute until glassy.
Trim bottom of the fennel bulbs and stalks, keeping a few of the fine lacy fronds as garnish, discard the rest. Roughly slice the fennel bulb. Peel and roughly chop potato.
Add fennel, potato, stock, salt and pepper to soup pot. Bring to the boil and slowly simmer, partially covered for an hour until potato and fennel are tender.
Take off heat and allow mixture to cool slightly and add cream. Blend with hand held blender until smooth.
Serve with warm crusty bread and garnish with fennel frond and cracked pepper.