-2 T. butter
-2 medium yellow onions, chopped
-1 small clove garlic, minced
– 2 bulbs (about 1 lb.) fennel, thinly sliced
-4 c. vegetable stock
-1 T. orange zest, optional
-1 c. heavy cream or plain yogurt
-salt and pepper, to taste
Melt the butter in a soup kettle or heavy bottom pot.
Sauté the onion and garlic until translucent. Add the fennel,
cover tightly and cook, stirring occasionally, over very low
heat for 30 minutes.
Add the stock and orange zest, if using. Bring to a boil,
reduce to a simmer, cover lightly, and cook for an additional
30 minutes, or until the fennel is fork-tender.
Remove from heat and puree in batches, until smooth. Pour
the soup mixture back into the pot, and stir in the cream.
Adjust the salt and pepper to taste and reheat without boiling.
Soup can be served hot or cold. Enjoy!
Adapted from 365 Vegetarian Soups, Gregg R. Gillespie