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Hearty Garlic And Snap Pea Soup

Ingredients

• 4 cloves garlic or 1 or 2 bulbs spring garlic, chopped
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1 pound Yukon Gold potatoes, quartered
• 2 14-ounce cans reduced-sodium chicken broth
• 1 3/4 cups water
• 1 medium fennel bulb, thinly slivered (feathery tops reserved)
• 1 1/2 cups sugar snap peas, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon snipped fennel tops
• Plain yogurt (optional)
• Olive oil (optional)

Directions

1. In a saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute.
2. Add onion and cook until tender.
3. Add potatoes, broth, and the water.
4. Bring to boiling.
5. Reduce heat.
6. Cook, covered, 15 to 18 minutes,.
7. Cool soup slightly.
8. Transfer soup in batches to a food processor or blender.
9. Cover and process or blend until smooth.
10. Return mixture to saucepan.
11. Add fennel and peas and simmer, uncovered, for 3 minutes.
12. Stir in salt and pepper.
13. Top with fennel tops.
14. Spoon yogurt over and drizzle with olive oil.

Attribution