FENNEL! how to use a whole bulb with no waste
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First, go gathering and find yourself the biggest bulb of fennel that you can. Make sure it has lots of nice stalks and fronds on it.

Bring it home, remove the fronds and reserve them. Cut the tough bottom off of the bulb. Then slice the bulb very thinly with whatever method you have available to you - knife, food processor, mandoline. Save the stalks.

Take your sliced fennel and toss it with some EVOO, a splash of vinegar, and a nice pinch of reserved fronds. Enjoy your fennel salad. If you want to get really fancy, add some orange segments or pomegranate seeds to it. I usually don't.

Take your leftover stalks and bottoms and put them into a pot with some chicken stock, a sliced leek, a splash of white wine vinegar, and some salt and pepper. Cook, covered, until the fennel and leeks are soft. Put into a blender and process until smooth. You can add more chicken stock if you need to. Pour into a bowl and top with some reserved fronds and some crumbled pancetta or bacon. Enjoy your delicious creamy springy green soup.