Instructions: 6 SERVINGS DAIRY-FREE

In this smooth and delicious soup, fennel is featured three ways: as sauteed fresh bulbs, as toasted seeds and as a garnish of feathery fronds.

Make Bouquet garni: Tie together herbs with kitchen string. Set aside.

In small skillet, toast fennel seeds over medium-high heat, tossing frequently, until fragrant, about 1 minute. Remove from heat; et cool.

Transfer to spice grinder and finely grind or crush in mortar with pestle. Set aside.

In large pot, heat oil over medium heat. Add chopped fennel bulbs, 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.

Reduce heat to medium. Stir in broth, celery root, potato and garlic and bring to a gentle simmer. Add bouquet garni and reserved fennel seeds, reduce heat to medium-low and simmer until vegetables are very tender, about 45 minutes.

Discard bouquet garni.

Transfer mixture to food processor or blender in batches and process until smooth. Return soup to pot; season with salt and freshly ground pepper to taste and warm through. Ladle soup into bowls, sprinkle with reserved fennel fronds and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.