Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris
1 tablespoon olive oil
2 medium fennel bulbs
6 medium potatoes, peeled and cubed
3 cups chicken broth
½ cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Halve, core and chop fennel bulbs.
Heat olive oil and chopped fennel over medium heat for 5 minutes, stirring frequently. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender. Blend in a blender. Add cream, salt, pepper Heat through. To serve, sprinkle individual servings with Parmesan cheese and a chive garnish.