Creamy Fennel and Greens Soup

Name: Creamy Fennel and Greens Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 57 grams cups baby spinach; 454 grams mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped; 6 servings Garnish: fennel fronds or chopped dill; 1 fennel bulb, trimmed and chopped; 118 milliliters heavy cream; 1 Tbsp fresh lemon juice; 1 Tbsp olive oil; 1 small onion, chopped; 1 Tbsp unsalted butter; 1 liters water

Creamy Fennel and Greens Soup might be just the soup you are searching for. This gluten free, primal, and vegetarian recipe serves 6. One serving contains 145 calories, 3g of protein, and 12g of fat. Head to the store and pick up water, lemon juice, heavy cream, and It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Fennel

Pepper

Onion

Salt

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.

Ingredients you will need

Greens

Spinach

Water

Equipment you will use

Pot

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.

Ingredients you will need

Lemon Juice