[Sca-cooks] Fresh fennel

[Carole Smith]

About a year ago I discovered fresh fennel is a yummy thing, and during the cooler months I like to make all sorts of modern soups with it.  
   
  What do you fine cooks suggest I do with all the extra fronds?  I'm sure they are good for something, but I don't need that much for garnishing soup.
   
  Cordelia Tosr

 
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