INSTRUCTIONS

1. Prep fennel by cutting off and reserving fronds. Trim, quarter and core the bulb, then thinly slice. Reserve ½ cup for garnish.
2. Melt butter in a very large pot over medium heat. Add leek, fennel, garlic and fennel seeds. Season with 1/2 tsp salt and pepper. Cook, stirring occasionally, until leeks are very soft and are beginning to turn golden, about 12 to 14 minutes.
3. Add beets and remaining 1/2 tsp salt. Stir in broth. Bring to a full boil, then reduce heat to medium-low and simmer, covered, stirring occasionally, just until beets are tender, about 30 to 35 minutes. Stir in crème fraiche and lemon juice. Remove from heat.
4. Transfer soup to a large capacity, high-powered blender. Blend on medium-low speed to roughly combine, then increase to medium-high speed and blend until silky and smooth, about 1 to 2 minutes. Return soup to pot and rewarm over medium heat, if needed.
5. Divide among bowls. Top each with a drizzle of olive oil, reserved fennel slices and fronds. Season generously with black pepper. Serve immediately with more crème fraiche.