Instructions: 8 SERVINGS VEGAN

Fennel is featured three ways in this pureed soup-as sauted fresh bulbs, as toasted seeds and as a garnish of feathery fronds.

*Bouquet garni made with 5 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 1 bay leaf, tied with string.

In small skillet, toast fennel seeds over medium high heat, tossing frequently, until fragrant, about 1 minute. Let cool, then transfer to spice grinder and finely grind.

In large pot, heat oil over medium heat. Add chopped fennel bulb, celery and onion, and cook, stirring often, until vegetables are softened, about 7 minutes. Add wine, increase heat to high and boil until almost all liquid has evaporated, about 5 minutes.

Add stock, celery root, potato and garlic and bring to a gentle simmer over medium heat. Add bouquet garni and ground fennel seeds, reduce heat to medium low and simmer until vegetables are very soft, about 45 minutes. Discard bouquet garni.

Working in batches, puree soup in food processor or blender and return to pot.

Season with salt and pepper. Cool soup completely, then transfer to airtight freezer container. Seal well and freeze up to 2 months before serving. Put feathery fennel fronds in a plastic freezer bag to reserve as garnish for soup; freeze up to 2 months.

To serve: Thaw soup and reserved fennel fronds in refrigerator. Warm soup over low heat, stirring occasionally, until heated through. Coarsely chop fennel fronds. Pour soup into tureen or warmed shallow bowls, sprinkle with chopped fronds and serve right away.

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