Blanch the garlic for 3 minutes in a large heavy-bottomed pot filled with boiling water, then drain and run under cold water and set aside.

Heat 2 tablespoons olive oil in the same pot and sweat the fennel and garlic until browned, soft and translucent. Sprinkle with salt along the way to help release the juices.

Add the potatoes and vegetable stock and simmer covered for about 1 hour, until potatoes are fork tender.

Transfer all contents of the pot to a blender and puree on high for 2-3 minutes. In the last 30 seconds, pour the 1/4 cup olive oil in a thin steady stream to emulsify the soup.

Pour the contents of the blender through a fine mesh strainer back into the pot, leaving the heat off. This will remove the woody fibers from the garlic. Mix in the cardamom, cinnamon, cayenne, and sherry. Add salt and pepper to taste. Serve in bowls with a sprinkling of fresh herbs. This soup is also wonderful served at room temperature or chilled and is even better the next day.