In a medium pot over medium heat, melt butter. Stir in onions and salt. Cook, stirring occasionally, until onions are translucent and just starting to have some color, about 6 minutes. Add fennel ...

Check the seasoning and serve with a swirl of cream and some fennel fronds sprinkled on top of each bowl. Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery ...

And if — or rather when — you make this Cabbage, Fennel and White Bean Soup, don’t forget to factor in the sour cream added ...

For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.

Cook uncovered until the soup has reduced slightly and the ... Ladle into bowls; top with a dollop of sour cream, if using, and fennel fronds. Serve hot. No sour cream? >> use plain yogurt ...