From March 2014:
I prepared this soup for the first time last evening and experimented with shallots instead of onion since I didn’t have any onion on hand (other than a red onion which didn’t seem “soup-worthy”). The blending of the fennel and pear was a perfect pairing for spending a frigid winter night at home.
1 large fennel bulb, chopped
2 pears, chopped (skin on)
3 shallot bulbs, diced
1 TBSP coconut oil
4 cloves of garlic, minced
4 C low-sodium vegetable stock
Sea salt and pepper, to taste
In a stock pot, saute garlic and shallots in coconut oil for two minutes then add in the fennel and pear.
Continue to sauté for five-ten minutes then add in vegetable stock and bring to a boil.
Turn burner to low, cover pot and simmer for 30-40 minutes.
Use an immersion blender and blend to the consistency of your choice. I don’t like to blend completely – a few chunks of fennel and pear appeal to me.
Pour in to soup bowls and top with sprig of fennel frond.