place the fennel in a large sauce pan cover with the chicken stock, simmer for 30 minutes

strain reserving the liquid and fennel

puree the fennel in a food processor or through a food mill

return the fennel to the broth

on a small sauce pan heat the butter and add the flour, cook for 2 minutes over low heat

add the cream and cook into a thick sauce

whip the into the soup

reheat to very hot

ENJOY