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Brown gently but very well the finely chopped celery, onion and carrot in butter together with the clove (it is extremely important to brown the vegetables well otherwise the soup will not taste much).
Add the copped fennels and gently simmer for 5 minutes. Cover the mixed vegetables with water (at least 1 liter) and cook until all vegetables are extremely soft (the more the better)
When cooked, place all the vegetables in a food processor and blend until smooth (add cooking juices bit by bit until the required texture is obtained).
Place the soup in a pot on a medium heat and cook for few minutes. Add the fresh cream, salt, pepper and nutmeg to taste.
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