Fennel soup

This is a deceptively simple recipe, but turns out absolutely delicious! When you buy the fennel, look for nice white firm bulbs. The stalks and leaves are also edible, and I've seen them in recipes for cold chicken salad, asian salad, etc. They have a good flavor raw, very fresh and clean. Fennel aids digestion, reduces inflammation, and even contains some anti-cancer compounds.

Ingredients

2 tbsp butter
2 fennel bulbs, trimmed, quartered, and sliced
1 medium onion, chopped
4 cups (32 oz) chicken broth
salt and pepper to taste

Directions

Melt the butter in a large skillet over medium heat. Add the onion and fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. I like to puree it at this point for a very creamy soup. Ladle into soup bowls, and season with salt and pepper. You can garnish it with some of the fennel leaves or a swirl of yogurt.