Cream of Spinach and Fennel Soup

Submitted by Laurence Nepveu-Goulet of South Boston. She gets her copy of Edible Boston at American Provisions on East Broadway in South Boston. I grew up in Montreal, and got this recipe from my mother, who, in turn, got it from one of her colleagues. I love this soup because it’s so easy to cook, it’s healthy and delicious, and perfect on a cold winter night.

Serves 4-6.

INGREDIENTS 1 tablespoon unsalted butter or olive oil 1 onion, diced 1 fennel bulb, diced 8 cups fresh spinach 2½ cups chicken broth 1 teaspoon fennel seeds Kosher salt and freshly ground black pepper ½ cup heavy cream or crème fraîche

DIRECTIONS Melt the butter in a large soup pot over medium heat. Add the onion and sauté for 4-5 minutes. Add the fennel and sauté for 5 minutes more.

Pour the chicken broth, bring to a boil, and reduce to simmer. Add spinach, fennel seeds, salt, and pepper to taste, stir to combine and simmer for 15 minutes. Remove from the heat. Puree the soup using a stick blender. Add cream or crème fraîche and stir to combine. Serve with more pepper sprinkled on top.