There so few soup recipes that are very simple, with very few ingredients so that the star ingredient takes the main stage.
6 Fennel Heads, chopped
2 large white onions, diced
4 1/2 cups of veggie stock, low or no salt
1/4 cup fresh grated Parmesan Cheese
1 tablespoon of unsalted butter
Salt and Pepper to taste
Place a large saucepan over medium heat, melt butter, now add onions and saute until soft.
Next, add fennel and saute for about 4 to 5 minutes.
Now add the stock, stir, salt and pepper to taste. Bring to a boil, reduce and simmer for 20 to 30 minutes
Remove from heat, let cool enough to puree without burning yourself. Puree unit smooth, return to saucepan, rewarm, and just before serving add cheese, stir, garnish with fennel leaves and serve.