Fennel Soup

All the fennel from your box - tops removed, bulb thinly sliced

1 leek or onion - finely chopped

4 potatoes, peeled and cut into 1-inch cubes

olive oil

salt and pepper

3 carrots, cut into quarter inch rounds

fresh thyme, leaves removed and chopped

1 quart stock (chicken or veggie), or enough to cover all the veggies

1/2 cup heavy cream (optional)

splash of pernod (optional)

In a large soup pot, heat your olive oil over medium heat.  Add the leek and fennel and sauté until soft.  Add the potatoes, carrots, thyme and a little bit of salt and pepper.  Sauté for one minute, and then add your stock of choice.  Let simmer until all the veggies are soft.  Blend with an immersion blender or in a stand blender.  Add the cream and pernod if using, and adjust the salt and pepper as needed.