Shavuot: More than Cheesecake

Heat the vegetable oil in a soup pot over medium heat. Add the onions and leeks and cook, stirring occasionally, for 3-4 minutes. Add the fennel and lemon juice and cook for another 3-4 minutes. Add the potatoes, stock, water and some salt and pepper to taste. Bring to a boil, lower the heat, cover the pan partially and cook for 45 minutes or until the vegetables are tender. Puree the soup in a blender or food processor with a hand blender. Return the soup to the pan, add the cream and heat through. Taste for seasoning and add salt and pepper to taste, plus anise extract to taste if desired. Garnish if desired.