1/4 cup extra-virgin olive oil
1 bulb fennel, tops trimmed and 1/4 cup fronds reserve
4 ribs celery with leafy tops from the heart, diced
2 parsnips, peeled and chopped
2 carrots, peeled and diced not more than 1/2-inch
2 all-purpose potatoes, peeled and diced
1 large onion, diced
4 cloves garlic, chopped, optional
Salt and freshly ground black pepper
2 large fresh bay leaves
About 2 tablespoons fresh thyme leaves, chopped
1 cup dry white wine
4 cups vegetable or chicken stock-in-a-box
3 tablespoons butter
2 tablespoons flour
1/4 cup finely chopped fresh dill
1 cup frozen green peas
Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand)
A handful fresh flat-leaf parsley, finely chopped
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