• 600gr / 1lb 5 ½ oz fennel bulb
• 1 large onion
• Chicken stock
• 1 tablespoon lemon juice
• Olive Oil
• 2 tablespoons cream
• A few sprigs chives
• Salt
• Black pepper

Remove stalks and tough outer layers from the fennel bulbs. Mince bulbs. Peel and mince the onion.

Gently sauté onion and fennel in 3 tablespoons olive oil until tender and slightly ‘transparent’. Do not allow them to turn brown. Add lemon juice and enough chicken stock to cover the vegetables. Season with salt and pepper. Bring to a boil then lower the temperature to simmer for 15 minutes, covered.

Using an immersion blender, thoroughly purée the soup. (Alternately, pass through a food mill or purée it in a blender). Strain through a sieve and add cream. Refrigerate until thoroughly chilled, at least two hours.

Pour soup in serving plates, and drizzle with a little of the olive oil. Sprinkle with chives.