Instructions
Preheat the oven to 450°F.
Remove the stalks and frilly fronds from the fennel.
Cut into the bottom core of the fennel bulb to remove as much of the hard fibrous center as possible.
Cut the bulb into slices.
Place the onion and fennel slices on a large cookie sheet.
Pour the olive oil over the vegetables and toss them to coat all sides.
Roast the vegetables for or until lightly browned, mixing occasionally.
Place the potato, roasted vegetables, stock, 2 cups water, and salt in a soup pot and bring to a boil over high heat.
Lower the heat and simmer, partially covered, for or until the vegetables have softened.
Puree the soup and return it to the pan to reheat.
Add the cream, if desired, and cook for a minute or so to reheat.
Top each serving with two Pita Crisps or Garlic Toasts if desired.
Makes 6 servings.