Good knife (seriously).
Heavy cream and butter at the finish. Peppercorns. Chicken stock. Hours and hours in the kitchen.
It turns into a little bit of heaven.
I used to use the tops in stock, as a younger man. Careful you don't mis-identify fennel for it.
/johnny
Hmmm... OK ... chicken stock, eh? I have some bullion that will have to do, and some leftover gravy. Check on the butter and sour cream. I did save the tops after chopping them off.