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1
Remove the greens from the fennel stalks, chop them, and reserve.
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2
Cut the fennel bulbs and stalks into coarse pieces.
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3
Heat the 2 tablespoons olive oil in a soup pot over medium heat.
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4
Add the onions and cook until soft, 7 minutes.
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5
Add the 1 clove garlic and continue to cook, stirring constantly, for 30 seconds.
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6
Increase the heat to high.
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7
Add the chopped fennel and the chicken stock, and bring to a boil.
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8
Reduce to a simmer and cook until the fennel is very tender, 15 minutes.
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9
Allow to cool slightly.
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10
Puree the soup, in batches, in a blender until very smooth.
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11
Strain through a fine-mesh strainer into a clean soup pot.
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12
Add the cream, and season with salt and pepper.
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13
In a small bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice.
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14
Add the reserved fennel greens and parsley, toss to coat, and season with salt and pepper.
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15
Set the herb salad aside
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16
Melt the butter in a large frying pan over medium heat.
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17
Add the ground fennel seeds and stir for 30 seconds.
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18
Add the baguette slices in a single layer, and cook, turning once, until golden on both sides, 2 to 3 minutes total.
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19
Season with salt, to taste.
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20
Remove the baguette slices from the pan and rub each piece lightly on 1 side with the clove of garlic.
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21
Warm the soup over medium heat.
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22
Ladle it into bowls, place a baguette slice on top of each, and top each slice with some of the herb salad.
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23
Serve.
