Creamy Fennel Soup – Naomi Crisante

Ingredients

• 1 tablespoon oil
• 50g butter
• 1 large onion, finely chopped
• 1 large bulb fennel, chopped*, fronds retained
• 2 cloves garlic, peeled
• 2 potatoes, peeled and chopped
• 1 litre chicken or vegetable stock
• 1/2 cup cream
• sea salt, to taste
• cream and fennel fronds or dill, for garnish