NO.3 Fennel Soup(international soup)

3. Fennel Soup

Fennel Soup, Ingredients, Continued:

1/2 lb. fennel bulb, trimmed and diced small (slice a few thin slices first for garnish and reserve in ice water).

1 c. white wine, chardonnay or sauvignon blanc.
1 c. vegetable broth, canned or your own homemade.
juice of 1/4 lemon
1 teasp. salt
a pinch of ground black pepper.
1/4 sweet red bell pepper, seeds and rib removed, diced fine.

1/2 baguette French bread

Method:
In a small soup pot, sauté the onion in olive oil slowly taking care not to brown. Add the garlic and continue for another minute. Trim off the excess green of the fennel and dice. Stir in the fennel and sauté for another minute. Add the white wine and vegetable broth. Simmer for 10 minutes. Puree with a stick blender ( the best tool for this job ) in the pot, puree in small batches in free standing blender. Return to the pot and season with lemon juice, salt and pepper. Ladle into bowls and garnish with the reserved fennel and diced sweet red pepper. Serve with warm bread.

Yield 4 cups