July 27, 2008
Fabulous Fennel Soup
Tina Hansleben, Tucson CSA
3 Medium Fennel Bulbs
4 Medium Carrots
2 Green Onions
2 Cloves Garlic
1 Tablespoon Lemon Juice
4 Leaves of Chard w/stem
¼ C Nutritional Yeast
Salt to Taste
Remove fennel tops from the bulb.
Chop carrots, fennel, garlic, chard, and onions.
Sauté fennel and carrot in oil until a bit softened.
Add remaining vegetables and sauté 1 minute.
Add water to cover and simmer until carrot and fennel is very soft.
Place all in the blender to puree. Add water to desired consistency.
Add nutritional yeast, lemon, salt and pepper. (I usually taste to know how much.)