Creamy Broccoli Soup

Serves: 6
Total Time: 30 min.

INGREDIENTS

1 yellow onion, sliced
1 fennel bulb, bulb sliced, fronds reserved for garnish
2 tbsp olive oil
1 tsp salt 
4 cups chicken stock
1 head broccoli, florets separated, stems chopped
3 stalks celery, coarsely chopped, leaves reserved for garnish
3 cloves garlic
sour cream or crème fraîche for garnish

Preparation:

Set a large pot over medium heat for two minutes. Swirl in the olive oil and add the fennel blub, onion and salt. Sautée until tender and translucent, about 8 minutes. Add the chicken stock and bring to a low boil, then add broccoli, celery and garlic to pan. Cover with lid, leaving a crack at the edge for some steam to escape. (This will help the vegetables to retain their vibrant color.) Cook for 8-10 minutes, until vegetables are tender but still bright green. Remove from heat, uncover, and allow to cool slightly. Pour contents of pot into a high powered blender and purée until smooth and velvety, being careful as hot liquid may cause lid to pop up. Serve warm, garnished with sour cream, fennel frond and celery leaves.