Hearty Garlic and Snap Pea Soup

By es123

Ingredients

• 4 cloves garlic, or 1 to 2 bulbs spring garlic, chopped
• 2 tablespoons olive oil
• 1/4 1/4
• cup chopped onion
• 1 pound Yukon Gold potatoes, quartered
• 2 14 ounce cans reduced-sodium chicken broth
• 1 3/4 1 3/4
• cups water
• 1 medium fennel bulb, thinly slivered (fronds reserved)
• 1 1/2 1 1/2
• cups sugar snap peas, trimmed
• 1/2 1/2
• teaspoon salt
• 1/4 1/4
• teaspoon black pepper
• 1 tablespoon fresh snipped fennel fronds
• Plain yogurt (optional)
• Olive oil (optional)

Preparation

Step 1

1. In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Cook, covered, 15 to 18 minutes, or until potatoes are tender. Cool soup slightly.

2. Using a food processor or blender, puree soup in batches until smooth. Return to saucepan. Add fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

3. Stir in salt and pepper. Top with fennel fronds. Spoon on yogurt and drizzle with olive oil. Makes 8 side-dish servings or 4 main-dish servings