Fennel and Spinach Soup


If you are unhappy with the texture after pureeing, you can strain the soup for a satiny smooth texture. Serves 4.

3 TB unsalted butter
3 cups chopped fennel
2 cups minced Walla Walla onions
3 cups vegetable or chicken broth
1/4 teaspoon freshly grated nutmeg
salt and pepper to taste
2/3 cup (packed) fresh spinach leaves
1 TB dry sherry

Melt butter in large pot over medium heat. Add fennel and onion. Sauté until just translucent, about 15 minutes. Add broth to cover veggies and the salt, pepper and nutmeg. Simmer until vegetables are tender, about 30-40 minutes. Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot. Stir in sherry and taste for seasoning. Serve warm with a dollop of sour cream or cream cheese and a sprinkling of fennel fronds.

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