TOMATO AND FENNEL BISQUE

Steps:

• In a deep pot heat 2 T olive oil; add vegetables and saute 15 minutes over medium heat until soft and golden brown Add tomatoes, broth, thyme and cook another 10 min until fennel is tender. Using hand-held immersion blender, puree soup, leaving some texture Add milk and heat for several minutes. Garnish with half T feta and chopped fennel fronds