Fennel-Pear Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large fennel bulbs, chopped
• 2 ripe pears, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ½ cup heavy cream

Directions

1. Warm the olive oil or butter in a large pot or Dutch oven. Stir in the fennel and onions, sprinkle with salt and pepper, put the lid on, and cook for about 10 minutes, checking in to stir every few minutes, until both are softened all the way through.
2. Add the pear pieces to the pot and give them another few minutes, just until they turn soft and tender.
3. Pour in the cider and the water, drop in the bay leaves, and cover the pot again. Once the liquid reaches a boil, lower the heat and simmer gently with the lid slightly open for 5 to 10 minutes.
4. Fish out the bay leaves, then puree the soup; if you are working with a stand blender, wait until the soup has cooled to tepid first, or blend it right in the pot with an immersion blender.