Finely chopped fennel fronds/Parsley / chives / both
Lightly brown onion and garlic in chicken fat.
Add beans and fennel seeds, stir to coat and add stock.
Cover, bring to gentle boil, lower heat and simmer 15 minutes or until beans are softened.
Puree, sieve and reheat with milk, cream and sour cream.
Season with salt and pepper.
Garnish with fennel feathers