Fennel Soup with Anchovies

This soup has a great fennel flavor with just a hint of anchovy. It will bring comments of "This is really good. What is in it?" from your guests, and they won't believe there are anchovies in the soup.

INGREDIENTS
2    tablespoons butter or butter substitute
1   large fennel bulb, trimmed, chopped (2 cups) , some fronds reserved for garnish
2   teaspoons fennel seeds
1   medium white onion, chopped
2   medium Yukon Gold potatoes, peeled, diced (1 cup)
1   can (2 ounce) anchovy fillets, drained
4   cups low sodium chicken broth

METHOD
Melt the butter in a large sauce pan over medium heat. Add the fennel, fennel seeds and onions and simmer for 5 to 6 minutes until the onions are translucent. Add the potatoes, anchovies and broth, bring to a boil, reduce heat to a simmer and cook for 10 to 12 minutes until the potatoes and fennel are tender.

Working in batches if necessary, transfer the soup to a blender or food processor and puree the mixture. Strain the soup into a serving dish to remove any lumps, season to taste with salt and pepper and serve, garnished with snipped fennel fronds.Add a glass of Private Reserve Chardonnay or Private Reserve Merlot to your meal for a perfect pairing.

Based upon a recipe in Bon Appetit magazine, November 2007