Finely chop both the fennel and the shallots. Fry gently on medium heat in a frying pan with the butter and oil for 5 minutes. Add the bouillon cube and wine and let it simmer another 5 minutes.
Pour the mix into a blender to blend it smooth. Pour it back into the frying pan, add the cream and bring it to a boil. Turn off the heat, add salt to taste, pour it in a gravy boat and serve!