4 Servings 25 min Cook
1/4 Cup Butter
5 Bulb Fennel
32 Oz Vegetable Broth
1 Dash Salt
1 Dash Pepper
Melt the butter in a large skillet over medium heat.
Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes.
Pour in the broth, and simmer until fennel is tender, about 15 more minutes.
Ladle into soup bowls, and season with salt and pepper.