Heat the oven to 160c.
Peel potatoes then place in a large saucepan with pinch of salt.
Top and tail fennel bulbs by cutting off woody botom and the stalks and discarding noth of these.
Slice fennel finely and place in a roasting tray with sliced onion and garlic. Drizzle with oiive oil and salt and pepper.
Toss the vegetables so they are coated with the oil.
Put on tray on middle shelf of oven for 15 minutes, turning the vegetables frequently to prevent burning.
Boil potatoes until cooked.
Remove fennel etc from oven and add to pan of potatoes. Ad vegetable stock and a large lade of water. Cook and simmer for another 10 minutes.
Once cooked, blitz with a hand blender of food blender.
When ready to serve, pour into bowls and add a dollop of creme fraiche and dress with chopped chives to finish (optional).
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