Fennel soup with parmesan cream

Incredible soup tonight! I gently sauteed an onion and fennel bulb (chopped) for 20 minutes in butter and oil. Added a chopped garlic clove and sauteed for another 5 minutes. Put in a half cup of white wine and reduced it, then added a cup of chicken stock and simmered for 20 minutes. I then put in into the blender and then strained it. I heated up a cup of cream with some grated Parmesan. To serve I poured the cream over the soup and added a few croutons. Beautiful soup!