Title: Chilled cream of fennel soup
 Categories: Soups
      Yield: 6 Servings
 
      2 tb Butter
      2 md Onions; chopped
      3    Cloves garlic; chopped
      2    Fennel bulbs;slice crosswise
    1/4 c  Parsley, fresh; minced
      5 c  Chicken stock
    1/4 c  Lemon juice
           Salt & white pepper to taste
      2 ts Tarragon, fresh; minced
      2 c  Half-and-half
           Fennel fronds (garnish)
 
  In a large, heavy pot, melt the butter. Saute the onions until they
  are soft. Add the garlic, and saute for another minute or so. Add the
  fennel, parsley, and stock, and bring the mixture to a boil. Reduce
  the heat, and simmer the mixture about 20 minutes, until the fennel
  is quite tender.
  
  Puree the mixture in batches in a blender or food processor. Stir in
  the lemon juice, salt, white pepper, and tarragon. Chill the soup
  thoroughly.
  
  Stir the half-and-half into the soup, and adjust the seasonings.
  Serve the soup garnished with fennel fronds.