• 4 to 5 medium cooking onions peeled and thinly sliced
• 3 tbsp unsalted butter
• 1 ½ pounds anise bulbs trimmed and thinly sliced
• 2 tbsp freshly squeezed lemon juice
• 4 to 5 medium potatoes, peeled and thinly sliced
• 4 to 5 cups reduced sodium chicken or vegetable stock
• 6 whole fennel tops or sprigs washed well under cold water for garnish
• Italian flat leaf parsley to taste
• sea salt and freshly ground black pepper to taste

Cut the cucumber into 1 ½ inch pieces and hollow each piece of cucumber with a small scoop or small teaspoon. Place the remaining ingredients into a food processor and process until smooth. Place the mixture into a freezer bag and cut the end just a tiny bit so this becomes a piping bag for the mixture. Pipe the mixture into each hollowed cucumber round and garnish with some fresh chives. Chill and serve. Makes 6 servings.