Fall Fennel Soup

3 tablespoons ghee
1 medium fennel bulb
2 large shallots, diced
1 head butter (Bibb) lettuce
1 ½ cups frozen peas
2½ cups low-sodium vegetable broth
½ teaspoon fennel seeds
1 teaspoon Celtic sea salt
½ teaspoon freshly-ground pepper

Chop fennel into chunks and set aside fronds for garnish. Warm ghee in a large saucepan over medium heat. Add fennel and diced shallots. Sauté until vegetables soften (about 5 minutes).

Slice lettuce and add to pan until wilted. Add broth, peas, and seasoning and bring to a boil. Cover and reduce heat to simmer for another 5 minutes.

Transfer to a high-speed blender, add fennel seeds, and blend on high, adding water if needed to achieve desired consistency. Serve hot garnished with fennel fronds.