6-8 c. meat broth
1 lb. fennel, chopped
2 lbs. potatoes, peeled and chopped
2 cloves garlic, mashed

Cook together until very tender. Just before serving, mix together and add to soup: 1 tbsp. fresh parsley 1/2 c. Parmesan cheese, fresh is best Salt and pepper to taste

Heat through and serve with a sprinkle of Parmesan cheese.