Recipe Name Creamy Fennel and Greens Soup Submitted by amhender Recipe Description Quantity 1 Quantity Unit Soup Pot Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 tablespoon olive oil 1 tablespoon unsalted butter, cold 1 bulb Fennel 1 small Onion, chopped 5 cups, chopped Collards 6 cups (8 fl oz) water 3 cups Spinach 1/2 cup, fluid (yields 2 cups whipped) heavy cream 1 tablespoon lemon juice Steps Sequence Step 1 Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides 2 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. 3 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. 4 Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.