Fennel Soup

• 1 fennel bulb (bulb, stalks, and greens), chopped
• 1 large Granny Smith apple, cored and chopped
• 1 onion (roughly the same amount of onion as apple), chopped
• olive oil
• salt
• pepper
• 1 cup (or so) of half and half

Heat some olive oil in a pan and saute the onion, apple, and fennel until the vegetables are tender but not browned.

Transfer vegetables to crock pot, add 1/4 tsp salt, and enough water to cover the vegetables. Cook on low until the vegetables are soft (about 3 hours). 

Puree the vegetables, stir in the cream, and season with pepper.