Creamed Fennel Soup
Prep Time: 10 minutes
Total Cooking Time: 35 minutes
1 medium fennel bulb
2 1/4 oz. butter
2 cups veggie stock
4 1/2 oz. cream cheese, chopped
1 TB fresh chives, chopped
1 TB lemon juice
1. Chop potatoes.
2. Slice and chop fennel. Heat butter in medium pan; add fennel. Cook, covered over low heat for 10 minutes, stirring occasionally. Add potatoes and stock to pan.
3. Bring to boil, reduce heat to low. Cover and cook for 10 minutes, until veggies are tender. Season to taste with salt and pepper. Remove from heat and cool slightly.
4. Transfer mixture to food processor bowl; add cream cheese. Process until smooth and creamy.
5. Return soup to pan. Add chives and juice. Stir over low heat until just heated through.