This soup can be made quickly on the stove or cooked in a slow cooker.

Fennel Soup

3 fennel bulbs trimmed and sliced

2 leeks or medium onions trimmed and sliced

4 tablespoons of butter

1/2 teaspoon of ground anise seed

1 teaspoon of ground fennel seed

2 quarts of chicken stock or a combination of filtered water and stock

3 cloves of garlic peeled and coarsely chopped

1 green of dried green crushed peppercorns

3 carrots cut

1 or 2 turnips cut

sea salt to taste

black pepper to taste

3 to 4 tablespoons of raw cultured cream (optional)

Cook fennel and onion or leeks in butter until tender. Add ground anise and fennel seeds and stir around until amalgamated. Add stock, bring to a boil and skim. Add carrots, turnips, peppercorns, and garlic. Cover and simmer until the carrots and turnips are soft, about 30 minutes.

Puree soup with a handheld blender. If the soup is too thick, add a little water. Season with sea salt and pepper and stir in fennel snippings.

Ladle into bowls and top with raw cultured cream (optional).