from the kitchen of Pam, CSA member

1 fennel bulb, sliced thin

½ tsp anise seed, ground

2 tbsp. butter

Small onion, diced

Dash of garlic powder

1-2 small stalks of celery

5-6 peeled, quartered potatoes (or 1 head of cauliflower chopped)

Pinch of sea salt

4 cups of chicken broth

Saute fennel bulb and onion in butter until tender. Add anise seed. Add chicken broth. Add potatoes, celery, garlic powder, and sea salt. Cook until potatoes are tender, 30-40 minutes. Ladle into blender and puree. Careful blending when hot. You could let it cool first. Add fresh dill for garnish and/or sour cream to swirl.