3/4 lbs. onions, sliced thin
3 tbsp. unsalted butter
1 1/2 lbs. fennel (fresh from garden) bulbs, trimmed and sliced thin
1 tbsp. lemon juice, fresh
1/2 lbs. boiling potatoes
4 c. chicken stock or vegetable stock
4 (2-inch) pieces fennel stalk and cut diagonal for garnish
1 tbsp. to 6 whole fennel tops for garnish (sprigs)
Parsley to taste

Saute onions in pan with 2 tablespoons butter until transparent. Stir in fennel bulbs and lemon juice. Simmer for 10 minutes. Add potatoes, peeled and sliced thin. Pour in stock and cook at a slow simmer for 30-45 minutes.

Saute stalks in a pan with 1 tablespoon butter for 1-2 minutes. Add salt and pepper to taste. At this time add 2 tablespoons dry white wine (optional). Pour mixture into a blender. Blend until smooth.

Now pour into a saucepan for heating soup until hot (slowly). Add stalks. Pour into 6 decorative green-white bowls and garnish with sprigs. Serve hot or cold. Serves 2-4.