Peel apples core cut into eights. Fennel take off damaged segments reserve fronds for garnish cutting top and bottom off bulb cut into 8 segments as for apples ready for frying. Fry apples in one tablespoon of oil now do the same for the fennel till each has turned a golden brown. Just before taking out of pan add salt and pepper to apple then fennel. Combine both ingredients proceess with blender until like thick soup. Decant into bowl straining out the bits unable to be blended. Add cream. Top with fronds. This soup can be served hot winter or cold summer. Delicious..!