OK, it is that next day I was talking about.  When the day warmed up, I was in the pool.  It was wonderful.  Jim sat in a chair next to the pool so the former lifeguard did not drown.  However he wants wasters time is up to him. I wasn’t allowed to really swim as he didn’t want me to get my hair wet.  I was so mad Tuesday I made myself sick with a cold.  I walked in circles and did my other pool exercises.  I did this for 2 days and then the weather turned on me again.  (I could have had 3 days.)  When we went in, I said, “Why don’t you peal the potatoes while I dry off.” “Is there any recipe you make that doesn’t have preparation?”,he asked.  I thought that was a pretty funny question, but just answered I will do the rest when I get dressed.  Grumble, grumble off he went.

Ingredients:

3T EVOO

2 T unsalted butter

5 C sliced fennel, tops and cores removed (2 bulbs), fronds reserved

4 C sliced yellow onions (2 onions)

1 1/2 #Yukon Gold potatoes, peeled, 1” diced (I only asked him to peel them.)

Kosher salt and black pepper

2 T Pernod liqueur

1 C half-and-half

Garnishes: goat cheese, croutons, fennel fronds

Directions:

1. Heat oil and the butter in an 11” pot or Dutch oven, over medium-low heat.  Add the fennel and onions and sauté for 15 minutes, stirring occasionally until they begin to brown.
2. Add the potatoes, chicken stock, 1 t salt and 1 t pepper and bring to a boil.  Lower the heat, cover, and simmer for 30 minutes, until the potatoes are very tender.
3. Using an immersion blender, puree until smooth.  Stir in the Pernod and half-and-half, and taste for seasonings.  Reheat over medium-low heat.
4. Serve the soup hot with a drizzle of EVOO and the garnishes of your choice.  (She also mentions crumbled bacon.  I’m not fond of bacon.)