Creamy Corn and Fennel Soup

Ingredients:

• 2 tbsp. l. olive oil
• 1 cup chopped sweet onion
• 1 cup chopped peeled potatoes
• 3-4 sprigs of fresh thyme
• 1 bay leaf
• 1 medium clove garlic, minced
• 2.5 cups chicken broth
• 2 cups frozen corn kernels
• 1 cup chopped fennel
• 0.5 cup heavy cream, optional

Preparation:

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until softened, 3-5 minutes. Add the potatoes, thyme, bay leaf, garlic, 1/2 teaspoon salt, and black pepper to taste and cook, stirring, until the potatoes are coated with oil, another 2-3 minutes. Pour in the broth and 1 cup of water and bring to a boil.
2. Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove the soup from the heat and let it cool for 5 minutes. Remove and discard the thyme and bay leaf and blend the soup thoroughly with an immersion blender until smooth, or in a regular blender in two or three batches (do not fill the blender more than halfway).
   
   

   Note

   
   When blending hot liquid, let it cool for about 5 minutes first, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one corner slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.
3. Add heavy cream and reheat the soup if needed. Adjust the consistency with water and season with salt and pepper to taste. Serve hot, garnished with corn kernels and fennel fronds.