Try with a side of glazed carrots!
1 bulb fennel, slice into rounds
1 onion, slice into rounds
2 t. olive oil
1 large potato or 2-3 medium potatoes, cut into ½ inch cubes
4 c. chicken stock
1 c. light cream, milk, or milk substitute (rice milk, soy milk, etc)
¾ t. ground cumin
2 T. fresh lemon or grapefruit juice
1 T. fennel seeds
Ground white or black pepper.
Scatter sliced rounds of fennel bulb and onion in baking pan drizzled with olive oil and ½ t. salt. Roast at 325 degrees until fork tender but not browned (about 25 minutes). Transfer to soup pot. Add potato and stock, bring to a boil and lower heat to medium (simmer) until potatoes are tender. Puree, stir in milk or cream, cumin, and juice. Warm and season with salt and pepper. Toast fennel seeds in skillet on medium heat for about 3 minutes. Garnish soup bowls with fennel seeds.