CREAMY FENNEL & COLLARD SOUP

By BobD

Ingredients

• 6 SERVINGS
• Adding the spinach just before blending helps keep the color bright.
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 fennel bulb, trimmed and chopped
• 1 small onion, chopped
• 1 lb mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped
• 6 cups water
• 3 cups baby spinach (2 oz)
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• GARNISH: fennel fronds or chopped dill

Preparation

Step 1

Heat oil and butter in a 6-qt heavy pot over medium heat until foam subsides.

Add fennel, onion, 3/4 tsp salt, and 1/8 tsp 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.

Puree soup in batches in a blender until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.

COOKS NOTE: Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.