Fennel Soup

A lovely and healthful dish for Tudor Winters in Catherine Havens’s kitchen!

1 bulb of fennel

1 large onion

1 1/2 pints chicken broth

2 T olive oil

small pinch of saffron

1 t sugar

1/2 t ginger

salt

1 slice bread per person

Slice the fennel bulb into half-inch slices.  Mince, grate, or finely chop the onion.  Heat the oil and “sweat” the vegetables with the lid on for five minutes.  Pour in the broth and add the spices, sugar, and salt.  Simmer for half an hour.  Toast the bread and put a piece into each soup plate.  Ladle the soup over it and enjoy!