Creamy Fennel Soup

Ingredients

3 tablespoons butter
2 coarsely chopped 12-ounce fennel bulbs
1/2 onion
2 sliced cloves garlic
1 teaspoon fennel seeds
1 cup soy cream or milk
1 cup vegetable broth
Sea Salt and cayenne pepper to taste
Fennel fronds for garnish
fennel seeds (optional)

Ingredients

3 tablespoons butter
2 coarsely chopped 12-ounce fennel bulbs
1/2 onion
2 sliced cloves garlic
1 teaspoon fennel seeds
1 cup soy cream or milk
1 cup vegetable broth
Sea Salt and cayenne pepper to taste
Fennel fronds for garnish
fennel seeds (optional)

In a large, heavy saucepan, melt 3 tablespoons butter over medium-high heat. Add 2 coarsely chopped 12-ounce fennel bulbs, ½ onion sliced, 2 sliced cloves garlic and 1 teaspoon fennel seeds (optional).

Cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Season with salt and pepper. Simmer until the fennel is very tender, 10 to 12 minutes. Using a food processor or blender and working in batches, purée the soup. Slowly add broth then cream. Return To saucepan and heat for one minute!! Pour in soup bowl and Garnish with fennel fronds.