1 cup baby fennel chopped

4 tablespoons butter

1 clove garlic, smashed

¼ cup yellow onion, chopped

2 cups German butterball potatoes, peeled and sliced

2 cups cream

1 cup whole milk

1 pinch ground nutmeg

Pea tendrils

Fennel croutons, see note

In a medium sauce pot over medium heat add butter, fennel, garlic and onions; saute until translucent. Stir in potatoes, milk, cream and nutmeg; simmer mixture until potatoes become tender, about 20-30 minutes.

Pour mixture into blender and blend until smooth; be careful not to blend to long or the soup will become viscous.

Strain and season with salt and pepper. Garnish with pea tendrils and croutons.

Serves six to eight.

Cook's note: For the croutons, cut day old bread into 1/2-inch cubes and toss with fennel fronds, melted butter, salt and pepper. Toast in a 325-degree oven until golden brown.

Chef Jeremy Lycan, Niche Restaurant, Geneva