Instructions: Directions: 1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes.

2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for
20 minutes.

3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.

NOTES : 8-10 cups "One of the first soups served at the Harvard Street store; I have a special affection for it. It is an unusual and subtle flavor."

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