Fennel Soup with Edible Flowers

Peel and finely chop the shallots and garlic.

Rinse and quarter the fennel. Remove the stalk and finely dice. Finely chop half of the fennel fronds, and set the rest of the fronds aside. 

Peel and dice the potatoes.

Heat the oil in a pan, and sauté the shallots and garlic. Add the fennel and sauté briefly. Add the broth and potatoes, and bring to a boil. Reduce the heat to low, and simmer for 20-25 minutes. Puree the soup then add the cream, creme fraiche, parsley, and chopped fennel fronds. Add the vermouth, then season to taste with salt and pepper.