Zuppa di Finocchio Fennel Soup 2 tbls Olive Oil 1 cup Onion (chopped) 1 large head of Fennel (about 1 1/2 - 2 lbs)          (coarsely chopped)  (root core removed) 1/4 tsp ground Nutmeg 1/4 -1/2 tsp Salt 5 cups Chicken Stock OR Vegetable Stock 1.  Heat large pot, add Oil, saute chopped Onion until golden. 2.  Meanwhile, cut Fennel in half from top to bottom          Cut out root core and discard.          Cut off fronds.  If they are very fresh,                    you can rinse them and use them as garnish at the end.          Chop Fennel coarsely. 3.  When Onion is golden, add chopped Fennel, Nutmeg, Salt and Stock 4.  Bring to boil, cover partially, lower heat,          simmer about 20 min or until fennel becomes translucent and soft. 5.  Transfer in batches to blender, puree. 6.  Serve hot OR Refrigerate for next day OR freeze          (If serving immediatetely, garnish with fronds if available.)