Ingredients

1 large or 2 small fennel bulbs 
1 litre of clear chicken stock
40 gr good unsalted butter
1 medium, floury potato
finely chopped fresh basil
100 ml double cream
3 tablespoons dry sherry (fino, Tio Pepe)
freshly ground sea salt
freshly ground black pepper

Preparation

Cut the green fronds of the fennel and set aside
Cut the stalks and the bulb into small pieces
Peel the potato and cut into small chunks

Melt the butter in a heavy pan
Add the fennel and gently sweat for about 10 minutes, stirring occasionally, 
until starting to soften.
Add the potato, the sherry and slowly add the stock
Simmer for 15 minutes until the potato is done,

Stir in the double cream and the chopped basil
Bring slowly to boil again, then turn off the heat and liquidise

Season with salt and pepper

Serve in warm bowls and garnish with the reserved fennel fronds over the top