Fresh fennel gives this simple yet satisfying soup a creamy texture—without the cream. The soup is best served within a few hours when its emerald-green color is brightest. If garnishing with the optional fennel seeds, coarsely crush in a mortar and pestle to release their flavors.
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 2 1/2 cups chopped fennel bulbs; reserve 4 small fronds for garnish
- 1/2 medium onion, chopped (3/4 cup)
- 2 12 cups low-sodium vegetable broth
- 3 cups tightly packed, trimmed watercress sprigs
- 2 tsp. lemon juice
- 2 Tbs. plain Greek yogurt, at room temperature
1 Heat butter and oil in medium saucepan over medium-high heat. Add fennel and onion, and cook 5 minutes, or until beginning to soften, stirring occasionally. Add broth, and bring to simmer. Reduce heat to medium-low, cover, and simmer 20 minutes, or until fennel is very tender. Stir in watercress and cook 30 seconds, or just until wilted.
2 Purée soup in batches in blender until very smooth. Pour soup back into pot and warm over low heat. Mix in lemon juice. Season with salt and pepper, if desired.
3 Ladle soup into 4 small bowls. Sprinkle each with pinch of crushed fennel seeds, if using. Top with a 1½ tsp. dollop of yogurt, and garnish with fennel fronds.
- Calories: 111
- Carbohydrate Content: 11 g
- Cholesterol Content: 9 mg
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 3 g
- Sodium Content: 138 mg
- Sugar Content: 6 g