Caramelized Fennel Soup

Ingredients

2 fennel bulbs, trimmed and diced – reserve the fronds
1 medium onion, diced
8 cups chicken or vegetable stock
1 pound spinach, stemmed and chopped
1 garlic clove, minced
1/2 bunch of parsley, minced
2 bay leaves
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp dried dill
1/2 cup half and half
Salt + pepper
olive oil

Garnishes

caramelized fennel
fennel fronds
heavy cream
parsley + basil

1) Trim the fennel bulb reserving the fronds. Dice the onion and fennel, add to a soup pot with a 1 tablespoon olive oil. Caramelize over medium-low heat. Season lightly with salt and pepper. Add garlic and minced parsley, stir to combine.

2) Add stock and spinach with all of the dried herbs. Season with salt and fresh ground pepper to taste. Bring soup to a boil. Reduce heat to simmer soup for 20-30 minutes for flavors to meld. Remove from heat and let cool for 10 minutes.

3) In a heat-safe blender, blend batches of warm soup until smooth. Return smooth soup to soup pot and warm over low heat. Stir in half and half. Garnish with caramelized fennel, fennel fronds, a drizzle of heavy cream, or chopped parsley and basil. Enjoy warm with crusty bread.