Recipe Found on 

6 Servings

The original recipes uses dark leafy greens like collards and spinach.  I have substituted the stir fry mix for the spinach.  Also, 1 fennel bulb is a rather ambiguous amount and at the moment I have no idea how big our fennel is this week, so if they are small use a couple.

1 TB Olive Oil

1 TB unsalted Butter

1 Fennel Bulb, trimmed and chopped

1 small Onion, chopped

6 cups Water or Eatwell Farm Chicken Stock

1 bunch Collards, tough ribs and stems removed

2 oz Stir Fry Mix (about 3 cups), tough stems removed

1/2 cup Heavy Cream

1 TB fresh Lemon Juice

Salt and Pepper

Garnish with Fennel Fronds or chopped Dill

Heat oil and butter in a 6 qt heavy pot over medium heat until foam subsides.  Add fennel, onion, 3/4 tsp salt and 1/8 tsp pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.  Add collard greens and water or stock to the pot and cook about 15 minutes, then add the stir fry mix.  Cook uncovered until the stir fry mix is tender.  Purée soup in batches in a blender or in the pot with a stick blender, until smooth.  Stir in cream and lemon juice and reheat over low heat.  Adjust seasoning.  Can be served hot or as a chilled soup.