Garlic Fennel Soup

[Topaz]

GARLIC FENNEL SOUP

(measurements are approximate)

6 large garlic cloves, peeled
1/2 bunch of fennel, including the feathery ends
1/3 stick butter
chicken broth (Swanson's, reduced fat, 50% salt)
half & half
lemon juice

Slice the garlic cloves thinly. Slice the fennel into thin slices, then chop it up. Melt the butter in a cast iron pan, and in it cook the garlic and fennel over low heat (do not brown) until they are cooked through and soft. With the heat still on, add chicken broth until they are well covered, and continue to cook another 10-15 minutes, adding broth if necesssary. Carefully add half & half until it has a cream-soup color -- a little at a time, stirring constantly, because you don't want it to actually boil. Turn off heat and add lemon juice to taste -- a tablespoon or two -- also carefully and a little at a time, so it doesn't curdle. Serve in bowls or cups.

Other ideas I haven't tried yet:
1. Pureeing the vegetables and broth before adding the half & half.

2. Using olive oil instead of butter, vegetable broth instead of chicken broth, and leaving out the half & half.

[Topaz]

CREAM OF GARLIC FENNEL SOUP
6 large garlic cloves, peeled
1/2 bunch of fennel, including the feathery ends
3 tso stick butter
ca. 2 cups chicken broth (Swanson's, reduced fat, 50% salt)
ca. 1 cup half & half
lemon juice
soy sauce

Slice the garlic cloves thinly. Slice the fennel into thin slices, then chop it up. Melt the butter in a cast iron pan, and in it cook the garlic and fennel over low heat (do not brown) until they are cooked through and soft. With the heat still on, add chicken broth until they are well covered, and continue to cook another 10-15 minutes, adding broth if necesssary.

Take it off the heat and let it cool slightly. Drain and reserve the broth. Put the cooked vegetables in a blender with a little broth and blend on low setting, adding the broth as needed, until it is smooth. (It won't get perfectly smooth, and you'll still see flecks of fennel feathers.) (Can you say that fast? Neither can I.)

Return it to the heat and carefully add half & half until it has a cream-soup color -- a little at a time, stirring constantly, because you don't want it to actually boil. Turn off heat and add lemon juice to taste -- a tablespoon or two -- also carefully and a little at a time, so it doesn't curdle, then add soy sauce. Serve in bowls or cups. Makes about 2 cups.


Notes:
Although it's more trouble, I like this better than the earlier version. I still intend to try this using vegetable broth instead of chicken broth, and also a vegan version with no chicken broth or dairy products.