Cream of fennel soup

In a high-sided pot, gently sauté the fronds (set aside some for the final garnish) in oil; add the leek cut into thin rounds, let it wilt, then add the fennel bulbs and roughly chopped potatoes.

When you see everything turning golden, cover with plenty of water, season with salt and bring to a boil with the pot uncovered. Then lower the heat, cover and continue cooking for half an hour. Strain the soup through a fine sieve.

Prepare the croutons by cutting the bread into slices and then into cubes, which you will toast in the oven; arrange them on the bottom of the soup tureen and cover them with the very hot soup; season with raw extra virgin olive oil and garnish with a few fennel fronds.