Preheat oven to 400 F. Trim tough stalks and bottom stem from fennel bulb; cut into quarters. Toss fennel with 1 tablespoon oil. Roast fennel on a baking sheet until tender and golden brown, about 15-20 minutes. Meanwhile, heat remaining olive oil in a heavy, medium sized pot over medium heat. Add chopped leek, cook stirring occasionally for 3-4 minutes. Add defrosted peas. Pour in wine and bring to a boil. Add vegetable stock and cubed roasted fennel. Season with salt and Big Devil Spice or cayenne pepper. Reduce the heat to medium-low, simmer soup for 8-10 minutes. Turn the heat off, let to cool for a few minutes. Place the fennel mixture in a blender, blend until smooth. Return soup to pot and heat to warm.