Artichoke and Fennel Soup
- SERVES
- 4
- COOK TIME
- 50 Min
The combination of flavors from the fennel and artichoke is so fabulous, I could hardly believe my taste buds the first time I tried it! You've gotta taste it for yourself...
What You'll Need
- 2 tablespoon olive oil
- 1 fennel bulb, trimmed and coarsely chopped (see Note)
- 1 teaspoon minced garlic
- 2 (14-ounce) cans ready-to-use chicken broth
- 1 (14-ounce) can artichoke hearts, liquid reserved, chopped
- 1/2 cup heavy cream
What to Do
- In a large soup pot, heat the olive oil over medium heat. Sauté the fennel for 8 to 10 minutes, or until tender. Add the garlic and cook for 2 to 3 minutes, until golden. Stir in the chicken broth.
- Reduce the heat to low and simmer for 15 to 20 minutes. Add the artichoke hearts and reserved liquid; cook for 5 more minutes.
- Carefully place the soup in a blender or food processor in batches and purèe until smooth.
- Return the soup to the pot and slowly stir in the cream. Simmer over low heat for 5 minutes; do not allow to boil. Serve immediately.
Notes
Fennel bulbs can be found in the supermarket produce department at most times of the year. Oh - a perfect way to use the green leaves on top of the fennel bulb is to chop 2 to 3 tablespoons of it and add it to this soup for a splash of color. Garnish each serving with additional leaves, if desired.