A very simple vegetarian recipe, highlighting the natural flavors of fennel and sweet potato.
1 head fennel
1 sweet potato, peeled and diced
1 medium onion, diced
thyme
water
salt and pepper
Cut the head of fennel into quarters. Reserve the fennel leaves. Remove the tough core and sweat it with the onion, 5 minutes. Chop and add the rest of the fennel (minus the leaves); sweat for about 10 minutes. Add the sweet potato and cook until softened. Then add enough water to just cover the vegetables, along with thyme, salt, and pepper to taste. Reserve half the solids, puree the rest, then replace the solids. Finally, mince and add the fennel leaves.