Instructions: Preheat oven to 350 degrees. Bake bread until crisp and cheese begins to melt, about 15 minutes.

Melt butter in heavy large pot over medium-high heat. Add onion and fennel; saute until deep brown around edges, about 10 minutes. Stir in broth and thyme. Simmer, uncovered, until onion and fennel are soft, about 5 minutes. Stir in liqueur, if desired; simmer 2 minutes. Season with salt and pepper.

Ladle soup into bowls; place 1 slice bread atop each.

This recipe yields 2 servings;

can be doubled.

Comments: New herbed chicken broth is used in this soup; adding the cheese-garlic bread makes it a filling entree. Serve with a salad of chopped tomato and herbed olives tossed in bottled or fresh balsamic vinaigrette with chopped fresh marjoram. End with slices of pound cake spread with bottled lemon curd and surrounded by tangerine sections.

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