Ingredients

• 1/4 cup butter
• 5 fennel bulbs, trimmed and quartered
• 1 (32 fluid ounce) container vegetable broth
• salt and pepper to taste

Instructions

1. Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.