Recipe for Fennel soup - for 4

I first had this soup in a restaurant in the French Alps where I was surrounded by snow. It was improbably called the Yucca after their other restaurant in St Tropez where Yuccas are found in abundance.

Ingredients

• 2 large bulbs of fennel sliced
• 1 onion chopped
• Knob of butter
• I litre of stock
• 2 tablespoons of single cream


Method

• Melt butter in saucepan and cook onion until translucent
• Put in fennel and stock
• Bring to boil, lower heat and simmer for 20minutes
• Liquidise
• Add cream