Cream of Fennel Soup

Ingredients

• 1 tbsp (15 mL) butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large orange: finely grated peel and juice
• 6 cups (1.5 L) chopped fennel (approx 1 bulb)
• 2 cups (500 mL) chicken stock
• 1 cup (250 mL) 35% Real Whipping Cream
• Salt and pepper, to taste

Preparation

1. Melt butter in large saucepan over medium heat. Add onion, garlic and orange peel; cook stirring until onion is soft. Stir in fennel. Add orange juice and chicken stock. Bring to boil. Cover, reduce heat and simmer 25 to 35 min until fennel is very soft.
2. Remove from heat. Purée using a food processor until smooth. Return to saucepan; stir in Cream, salt and pepper.