Spinach Fennel Soup

Brought By Lyssa

Lyssa says "Well, I cheated and unlike my dear sister used one of those, um, what do you call 'em? Oh yeah, recipes. I swiped it from the epicure website she sent out. I chose it for its simplicity and purity of ingredients. No fat in this one and quite a nice delicate flavor. I doubled the recipe, obviously not necessary, and I of course used vegetable broth rather than chicken. I thought it tasted pretty good hot, too, tho went the chilled route due to C's gas (stove that is) problem."

2 pounds fennel bulb (sometimes called anise), chopped
(about 5 cups)
1 onion, chopped
2 tablespoons olive oil
2 cups chicken broth
2 cups water
1 teaspoon fennel seeds
3/4 pound spinach (about 1 bunch), coarse stems discarded
and the leaves washed well and drained

In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor puree the soup in batches. The soup may be served hot or chilled.

Makes about 8 cups, serving 6 to 8.

Gourmet
May 1993