6 tbsp. oil
4 1/2 lbs. fennel bulbs chopped (4 c.)
2 lg. leeks (white part only, chopped)
5 c. chicken broth

Saute 10 minutes and add broth. Simmer 30 minutes. Cool soup and puree in blender. Add 1/2 cup half and half and 1/2 teaspoon fennel seeds, crushed, salt and pepper.

Ladle into bowls and top with 1 cup grated Fontina cheese (4 oz.) and 1/4 cup grated Parmesan cheese (1 oz.). Broil until cheese bubbles and brown in spots, about 2 minutes.