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Caramelized Fennel Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CARAMELIZED FENNEL SOUP
 Categories: Soups
      Yield: 4 Servings
 
      2 lb Fennel bulbs; trim/mince
      6 tb Extra-virgin olive oil
      4 c  Vegetable or chicken broth
    1/2 c  Whipping cream; opt
           Sea salt; to taste

MMMMM-----------------------BOUQUET GARNI----------------------------
           Fresh rosemary
           Fresh parsley
           Bay leaf
           Fresh thyme
           Tie together with twine
 
  1. Combine fennel and oil in large, heavy-bottomed stockpot. Stir to
  coat fennel with oil. Cook, covered, over low heat 10 minutes,
  stirring occasionally. If fennel burns it will give the soup a bitter
  taste.
  
  2. Remove lid; continue to cook over low heat. Pieces should gradually
  brown and caramelize. Add bouquet garni and broth; simmer; covered, 30
  minutes.
  
  3. Discard bouquet garni. Using an immersion blender, roughly puree
  soup in stockpot. (Alternatively, pass soup through coarse blade of
  food mill or puree coarsely in batches in food processor; and return
  to stockpot.) Soup should be creamy but not totally smooth. Stir in
  cream, if using; reheat. Taste for seasoning. Serve piping hot in
  warmed shallow soup bowls.
  
  NOTE: Fennel has a tough outer skin. It's well worth it to peel it
  with a vegetable peeler.
  
  Source: "Patricia Wells at Home in Provence" (printed in the Chicago
  Tribune, February 26, 1997)
 
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