4 fennel bulbs
1 tbsp. extra virgin olive oil
6 c. chicken broth
Salt & freshly ground pepper
1 tbsp. chopped parsley

Clean fennel bulbs and discard the stalks and tough outer layers. Slice bulbs thinly, then chop finely. Place in a saucepan with oil and cook over low heat for 10 minutes. Pour in broth, season with salt and pepper, and bring to a simmer. Simmer for 30 minutes.

Sprinkle with chopped parsley and serve. Serves 4 to 6.