Cut the tall stalks from the fennel bulb, saving some of the feathery fronds for a garnish, if desired. Cut bulb into chunks. Put fennel, potato, onion and tarragon into a heavy saucepan. Add the chicken stock, bring mixture to a boil and simmer until the fennel, onion and potato are soft. Puree the mixture in a blender or food processor, return to saucepan and add cream or half-and-half. Salt and pepper to taste. Tastes best warm, not piping hot. Makes 6 servings. |
