This is one of the freshest, tastiest and lightest soups you will ever eat. I found the original recipe on Epicurious but have made adjustments to suit my tastes; namely the addition of fennel seeds, garlic and fennel pollen to the soup, not pureeing the soup (the original calls for pureeing), and the alteration of some quantities. It is great served hot, or even at room temp on a hot summer's night. It is very satisfying because of its bold flavours but it does not weigh you down: I find it is what I always want to turn to when I need to restore my sense of virtue! The other wonderful thing about this soup is how quick and simple it is to make, and how little waste there is - you even use the fronds from the top of your fennel bulbs. If you are not familiar with fennel "pollen", it is simply the fine golden dust that is obtained by drying and then crumbling the delicate golden yellow flowers of the fennel plant. It costs a fair amount so I make my own by collecting flowers from wild fennel plants - the stuff grows almost everywhere here in Italy where I live. Fennel pollen adds amazing flavour and perfume to any dish in which you would use fennel seeds. Sprinkle it over soups, meats, or pastas and you will not be sorry!

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