Fennel Chickpea Soup

When made correctly you can identify each ingredient on your tongue.

Fennel Chickpea Soup

3 bulbs Fennel, sliced (1-1/2 lb)

1 large Onion sliced

2 cloves Garlic, pressed or minced

The juice and zest of 1-2 lemon

1 can chickpeas, drained

1 box chicken broth
1 t Salt
1/4 t Pepper
2 T olive oil
1 T butter

Heat the oil and butter in a big pot, saute the fennel and onion till translucent.
Add the garlic and stir till fragrant.
add the salt and pepper, broth and chickpeas.
Let it simmer 5 minutes or until soft.
Puree the soup in batches in a Vitamix.and then pour back in the pot to simmer briefly and season to taste with lemon.
 Thin it out with extra water if necessary

Garnish with chopped pistachios, fennel fronds and olive oil