Instructions: Weidenfeld and Nicholson.

Microwave the potatoes till tender (9 minutes). Drain and mash well.

Meanwhile in a large saucepan combine the fennel and broth and cook over medium high heat till tender (20 mins). Drain. Puree the fennel in a food processor (or use handheld kind!), add to the potatoes. Beat in broth, salt and pepper to taste.

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