Fennel Asparagus Soup Recipe
Ingredients
Directions
In a Dutch oven combine the chicken broth, lima beans, onions, fennel seed, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the carrots and cook for 5 minutes. Meanwhile, cut off and discard upper stalks of fennel, reserving leaves. Snip 1/4 cup fennel leaves; set aside. Remove any wilted outer layers from bulb; cut a thin slice from base. Wash and chop fennel. Stir the chopped fennel, asparagus, and pancetta into Dutch oven. Cook about 5 minutes more or until vegetables are tender. Garnish each serving with the reserved fennel leaves.