Creamy Fennel and Greens Soup
A luxurious vegetable soup featuring tender fennel, mixed dark leafy greens, and baby spinach, finished with cream and a bright touch of lemon. This elegant soup combines the subtle anise flavor of fennel with nutrient-rich greens in a smooth, creamy base.
Ingredients
- •1 tablespoon olive oil
- •1 tablespoon unsalted butter
- •1 whole fennel bulb
- •1 whole small onion
- •1 pound mixed dark leafy greens
- •6 cups water
- •3 cups baby spinach
- •½ cup heavy cream
- •1 tablespoon fresh lemon juice
- •1 to taste fennel fronds
Cooking Instructions
- 1.
Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
8 min
- 2.
Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
31 min
- 3.
Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
10 min
- 4.
Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.
5 min
