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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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A subtle, fragrant first course; serve this excellent Spanish soup hot to 4 people.

• 4 Tablespoons butter
• 1 clove garlic, minced
• 3 heads of fennel, trimmed and chopped
• 4 cups vegetable or chicken stock
• a large piece of orange rind, scraped of the white (about the size of a tablespoon)
• 1/2 cup whipping cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper

In a large saucepan, saute the onion and garlic in butter over low heat for about 10 minutes. Pour in the stock and bring to a boil. Add the orange rind and fennel, then reduce heat. Cover and simmer for 45 minutes. Puree and strain, pressing hard. Discard solids, then return soup to the saucepan. Add cream, salt, and pepper, reheat, and serve immediately. Garnish each bowl with a curl of orange zest and a sprinkling of fennel fronds.