Creamy Fennel and Greens Soup

Creamy Fennel and Greens Soup
Photo by Romulo Yanes


  • 1 pound mixed dark leafy greens such as collard and beet
  • ½ cup heavy cream
  • fennel fronds or chopped dill
  • 1 tablespoon unsalted butter
  • 1 small onion
  • 6 cups water
  • 3 cups baby spinach
  • + 3 more ingredients
    • 1 tablespoon olive oil
    • 1 tablespoon fresh lemon juice
    • 1 fennel bulb

Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon 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, cove...

View full recipe at Epicurious


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