"This lovely soup is a French spring soup made with good quality (nice tasting for fresh eating) carrots and fennel or finocchio.... if you don't grow it in your garden you can find bulbs in "most" foodstores.... especially those in Italian communities or with gourmet veggies.... The final texture is creamy and the flavor is bright with carrots and the herbal taste of fennel.... the color quite orange.... It is light and "refreshing" a gourmet treat or something most kids would love! A different tasty soup....."
Trim the tops and knotty end off the fennel bulbs. Save green leaves for garnish. Thinly slice the bulbs. You should have about 4 cups sliced fennel.
Saute the sliced fennel, chopped onion and sliced carrots in the olive oil in a large saucepan until tender, about 20 minutes. Add the chicken broth and bring to a simmer. Cover and simmer about 20 to 25 minutes, until the vegetables are very tender.
Puree with a soup or other blender or a food processor ....
Spoon into serving bowls and sprinkle with chopped fennel fronds and cracked black pepper.