Creamy Fennel and Greens Soup

Name: Creamy Fennel and Greens Soup
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 1 tablespoon unsalted butter; 1 1 fennel bulb, trimmed and chopped; 1 1 small onion, chopped; 1 1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped; 1 6 cups water; 1 3 cups baby spinach (2 ounces); 1 1/2 cup heavy cream; 1 1 tablespoon fresh lemon juice; 1 Garnish: fennel fronds or chopped dill

From the kitchen of Carly

Fennel brings licorice sweetness to this silky green soup, balanced by earthy collards and bright spinach. Cream and lemon juice round it out into something warming and elegant. A simple vegetable soup that tastes anything but basic.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
11 tablespoon unsalted butter
11 fennel bulb, trimmed and chopped
11 small onion, chopped
11 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
16 cups water
13 cups baby spinach (2 ounces)
11/2 cup heavy cream
11 tablespoon fresh lemon juice
1Garnish: fennel fronds or chopped dill

Instructions

Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.