recipe is as follows:

1 fennel stalk
2 parsnips
onion powder or white onion to taste
2 cups or less of gelled chicken fat
two large meat bones meat sill on that have been cooked until charred slightly
1 cup mollusk broth (made from assorted shellfish)
tarragon
bay leaf
black pepper and sea salt
green cardamom seed
1 cup heavy cream

cooked everything with the cream out of it on high in a crock, then added the cream after letting it cook on low, added the green fennel ends as garnish as it's more overt in the tips while green for flavor than if you boil it