The soup was super simple…my usual “throw in whatever I have.”  I think it was just onions, collard greens, fennel, garlic and lemon, but wow! I managed to impress myself once again.  I’ve once heard that a chef’s talent can be defined by how good their soup is. Not to toot my own horn too much, but if that’s the truth, then my future husband is a lucky man! And for all you “healing with whole foods” fans out there, this soup was a definite cure-a-cold sort of meal!

So enough about me and my mastery in the kitchen, what about fennel….

I cooked it last night. Potatoes, fennel, red onion and garlic. Sprinkled with chili pepper, tossed with a bit of oil, and roasted. Delicious!

I’m realizing that the slightly sweet flavor of the fennel goes perfectly with the pungency of the onion and its texture is quite similar.  But that’s not the only reason to add fennel to your next meal. Besides the fact that it’s in season, fennel is another anti-oxidant rich vegetable. It can reduce inflammation, prevent cancer and protect the liver. It’s also a good source of fiber, folate and potassium. Man, vegetables are a beautiful thing.

So next time you go down the veggie isle…why not throw some fennel in your cart. You’ll be adding some variety to your meals and phytonutrients to your diet.

Brussels Sprout Soup

Ingredients

• 2 lbs Brussels sprouts
• 4 cups chicken stock
• 1 tbsp olive oil
• 1 tbsp butter
• 1 carrot peeled and sliced thin
• 1 small chopped onion
• 2 garlic cloves sliced
• 2 tbsp flour
• 3/4 tsp salt
• 1/4 tsp dried marjoram
• dash of pepper and nutmeg
• 1 egg
• 1 cup whole milk
• 2 tbsp dry white wine
• Optional – 3/4 lb cooked chicken
• Red pepper flakes

(Note: the butter, milk, egg and flour can be omitted for a more brothy soup)

Directions

Rinse the Brussels Sprouts and remove any loose leaves. Trim ends and cut large Brussels Sprouts in half.

In large saucepan, over medium-high heat, heat olive oil and melt butter. Add onion and carrot slices, and cook and stir until just tender about 3 to 5 minutes.

Stir in flour and seasonings. Add chicken broth and stir, as you bring mixture to a boil.  Stir in Brussels sprouts.

Reduce heat, cover and simmer until Brussels sprouts are just tender, about 5 minutes.  In a small bowl, beat together egg, milk, and wine. Stir mixture into soup.  Add chicken.  Heat until soup returns to a boil.

Delicious!