Cream of Fennel Soup

From a grocery store hand-out booklet. If you've never tried it, then it's time you did and this soup makes it easy to like.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  cups chicken broth
• 2  cups water
• 1  large fennel bulb, chopped
•  reserved fennel leaves
• 1⁄2 medium onion, chopped
• 1  teaspoon garlic, minced
• 2  bay leaves
• 1⁄4 teaspoon dried dill
• 1⁄8 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1⁄2 cup  instant potato flakes
• 1  apple (preferably Gala)
• 1⁄4 cup  grated asiago cheese or 1⁄4 parmesan cheese

Directions

1. Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste). Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
2. Remove bay leaves and discard. Purée soup (use a blender, food processor or immersion blender) to a smooth consistency. Return to pot and swirl in the 1/2 cup potato flakes. Add chopped fronds. Remove pot from heat.
3. Core unpeeled apple and chop into a fine dice. Ladle soup into four bowl. Top each with 1 tbsp apple and 1 tbsp cheese.
4. Enjoy!