Roast fennel until tender; chop. Cook bacon and ham in stockpot. Add vegetables and roasted fennel root. Cook until vegetables are clear. Add white wine and simmer. Add stock. Thicken with white roux made with butter and flour. Season. Add cream and crabmeat. Simmer for 20 minutes. Serve. Yield: 10 servings. This soup won the Silver

Patrick Breaux, printed in Cajun Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a New Home Swap. Mm: Lyn.