Instructions: 1. In a small soup pot, gently saute the onion in olive oil, taking care not to brown. Meanwhile, trim off the excess green of the fennel, and cut in half.

Slice some thin pieces off for garnish and reserve in ice water. Dice the rest.

When the onion is translucent, add the garlic and cook for a minute. Stir in the fennel and stir.

2. Add the white wine and vegetable broth. Simmer for 10 minutes or until the fennel is completely soft. Puree with a blender (an immersion blender works best), taking care not to splatter yourself with hot soup.

3. Return to the pot and season with lemon juice, salt and pepper. Ladle into bowls and garnish with the reserved fennel and diced sweet red pepper. Serve with sliced French bread.

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