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1
Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan.
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2
Quarter and core the fennel, then chop into a small dice and add to the pot.
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3
Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme.
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4
Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil.
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5
Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute.
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6
Scrape the roux into the soup.
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7
Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
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8
Bring the soup to a boil over medium to medium-high heat, stirring occasionally.
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9
Stir together the biscuit mix with water and parsley according to package directions.
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10
When the soup comes to a boil add in the peas, dill and reserved fennel fronds.
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11
Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go.
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12
Cover and simmer over medium-low heat for 10 minutes.
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13
Turn off the heat and serve the hearty, thick soup in shallow bowls.
