(click on the title for the recipe)
One of the vegetables in the recipe is fennel. I haven't cooked with it much before, but I'm finding that I like it. A lot. It cooks up kind of like onion, has a mild flavor. Mmmmm....
Another little trick to the recipe is to add 1/4 cup of lemon juice to the soup just before serving. Gave the soup a lovely little tangy flavor.
I bought one of those little roasted chickens at the deli section - Mark helped me cut up the meat and we used that in the soup. It was really delicious.
I also added 2 cups of spinach leaves, cut up, just before adding the lemon juice. It added some nice greens, and I will definitely do that again.
This recipe makes 8 servings, which is quite a lot for just the two of us, but it kept well in the fridge all week and made for delicious, healthy "left-over" lunches.
I made a batch of my favorite bran muffins to go with this wonderful soup.