1 1/2 hothouse cucumber, sliced and partially peeled
1 large fennel bulb, herb reserved
1/2 red onion, chopped
1 clove garlic
4-6 cups chicken stock
1 cup creme fraiche
salt and pepper to taste
In a Vita Mixer or high powered blender, Place 1/2 of the ingredients listed above except for the salt and pepper. Puree well. Repeat. I like to leave it a little chucnky, but the critic didn't! You can strain this through a colander if you prefer a smoother soup. Season with salt and pepper. Garnish with fennel sprigs.