Crema di Finocchi

Trim the fennel bulbs, reserving a few delicate fronds for garnish. Dice the fennel bulbs into roughly 1-inch pieces. Peel and finely dice the yellow onion. Peel and dice the potato into small cubes.

In a large, heavy-bottomed pot, heat the extra-virgin olive oil over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 6-8 minutes, being careful not to brown it.

Add the diced fennel bulbs and diced potato to the pot. Stir well to coat with the extra-virgin olive oil and yellow onion, then cook for another 5-7 minutes, stirring occasionally.