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Cook the Book: Fennel Soup with Parmesan Cream

Simon Hopkinson, author of this week's Cook the Book selection, Second Helpings of Roast Chicken, doesn't understand the concept of garnishing cream soups. "Why laboriously purée and sieve if you then put the lumpy bits back in?" Croutons, however, he believes are an exception, as they "do nice things to the inside of the mouth."

So is Parmesan Cream, which garnishes today's recipe for Fennel Soup ("lumpy it is not"). The fennel is stewed with onions in a combination of olive oil and butter for 20 minutes, which mellows the vegetable's intense taste. A dash of garlic, a splash of Pernod, and generous pour of white wine add even more flavor.

Win 'Second Helpings of Roast Chicken'

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