Instructions: Preheat oven to 400 degrees. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and freshly-ground black pepper. Roast fennel on baking pan until tender and golden brown, about 15 to 20 minutes.

While fennel is roasting, heat remaining oil in a heavy, medium-sized pot over a medium-low flame. Add leek, stirring to coat with oil. Cover pot and cook the leek for 5 minutes, until translucent. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand-held blender or in a food processor until smooth.

Allow fennel to cool. When easy to handle, slice fennel in 1/4-inch strips. Add to potato mixture, along with dry sherry and the half-and-half. Return to a simmer and stir in walnuts. Season with salt and pepper.

Toss Stilton cheese with the lemon zest. To serve, ladle soup into warm bowls, top each with a tablespoon of the Stilton mixture. Sprinkle with minced chives and extra walnuts if desired.

This recipe yields 4 servings.

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