Instructions: Saute fresh fennel, onion, celery, and leeks in two tablespoons olive oil for five minutes. Add garlic, red pepper, green pepper, wine, and Sambucca. Simmer for 2 minutes, then add chicken stock, oregano, basil, cayenne pepper, and ground fennel seed.

Bring to a boil, reduce heat and simmer for ten minutes. Stir in chicken, rice, and salt to taste. Thicken slightly with cornstarch dissolved in water. Check for seasonings, heat thoroughly, and serve.

Comments: This is a soup that just wont let you stop with one bowl. A rich, clear broth with great chicken flavor, a hint of anise from the fennel, and rice for body. It has become a favorite of the Inns guests since it was created. Serve it accompanied with a Zesty Mustard Salad and several loaves of a crusty French bread. Fresh Brie, fruit, and the last of the bread should be a fine ending to the meal (except for the Chocoholics in the party).

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