Fennel cream soup

The weather is still glorious, so iced soup for lunch is an option.
This one is easy.

Take yesterday's leftover fennel salad and blend it with equal volumes of yesterday's poaching liquid. Stir in some whipping cream, chill well and serve in glasses for eye appeal.

If you want to make it from scratch, because you don't have any leftover fennel salad from yesterday, here's what to do. Allow about one smallish fennel bulb per person.
Take a slice off the base of the bulb, cut the bulbs in half and cut out the hard centre core. Leave the top green bits on. Poach the bulbs in water to cover, with about half a cup of white wine as well as a teaspoon or so of salt. It takes about 15-20 minutes for the bulbs to become tender. Let them cool a little so you don't burn yourself blending them.

Put the bulbs in a blender with an equal volume of the poaching water. This doesn't have to be exact. Add 1 teaspoon of white wine vinegar and 2 teaspoons of olive oil per bulb, and about a teaspoon of parmesan cheese. Blend until smooth, stir in some whipping cream, a tablespoon or two per bulb, and chill.

You could serve this hot as well, in which case you would stir in the cream just before serving.