Fennel & Corn Soup
Ingredients:
1 cup onion, chopped
1 cup celery, chopped
olive oil
butter
1 tsp dried thyme
1 clove garlic, minced
pepper, salt & cayenne
3 cups chicken broth
1 large russet potato, peeled & chopped
2 cups frozen corn
1 cup fennel chopped
1/2 cup heavy cream
Instructions:
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Heat olive oil in a heavy soup pot over medium heat. Add a pat of butter and sautee onion and celery until softened.
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Add spices and garlic and stir until garlic is fragrant. 2 to 3 minutes.
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Add chicken broth and bring to a soft boil.
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Add potatoes and fennel; simmer until tender.
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Add corn and simmer for about 5 minutes.
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Let soup cool slightly and add to blender in batches. Once blended return to soup pot. (or use Immersion blender)
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Add cream and heat to serving temperature.
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Garnish with corn and fennel fronds.
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