Fennel soup

 

Simple to prepare, this fennel soup is yummy.

Fennel is an excellent source of vitamin C, and a very good source of potassium, dietary fiber, molybdenum, manganese, copper, phosphorus, and folate. It is also a good source of calcium, pantothenic acid, magnesium, iron, and niacin (vitamin B3).

The quantities here are for 2-3 people (154 calories per serving). The soup is ready in 45 minutes or so.

Ingredients

• 1 tablespoon of olive oil
• 3 medium fennel bulbs, excess stalk removed, bottom cut and outside leaves removed. Cut in two and sliced (about 3 cups). Keep a bit of fronds for decoration.
• ½ small onion, peeled and chopped
• 2 garlic cloves, peeled and sliced
• 5 cups of water
• Salt
• ¼ cup of half and half
• ½ teaspoon of ground nutmeg
• Pepper

Preparation

In a heavy pot over high heat, add the olive oil, fennel, onion and garlic, and cook stirring often for a few minutes (but without letting the vegetables getting brown). Cover with 5 cups of water and season with salt to taste. Bring to a boil, reduce the heat and simmer covered for about 20-25 minutes, until the fennel is very soft.

Remove from the heat, and carefully blend the soup with a stick blender – or a blender/food processor (bring back the soup to the cooking pot after blending). Stir in the half and half and ground nutmeg. Season with pepper and more salt if needed. Cook a few minutes more until the soup is slightly thicker and hot through, and serve.