Fennel and Chicken Soup

I love this soup for its simplicity. Once this was done, I knew I'd come up with yet another soup that would be on the top of my favorites list. There are so few ingredients, and yet the flavors blend together so well that nobody will know that it didn't take hours to achieve it.

Fennel and Chicken Soup
Serves 2 as a main course or 4 as an appetizer
Printable Recipe

1 large bulb fennel - without leaves or stems
4 cups chicken stock
1 cup cooked chicken breast - diced small
1/2 cup heavy cream
salt and pepper to taste

1. Cut fennel in quarters - lengthwise - and remove hard core.
2. Slice fennel into thin strips.
3. Bring stock to a simmer and add fennel. Cook until fennel is tender - 15 to 20 minutes.
4. Add chicken and cream - simmer for 5 minutes.
5. Thicken with beurre manier*. Simmer for several minutes to cook out any flour taste before serving.

*Note- Beurre Manier is French for "kneaded butter". It consists of equal parts four to butter. Combine flour and butter and knead until well combined. Add a small amount at a time to a simmering liquid and whisk until smooth. Add more as needed.