Hearty Creamy Chicken and Fennel Soup

Instructions

1. 1

   In a pot over medium heat, soften the fennel and garlic in the butter for 5 minutes. Season with salt and pepper. Sprinkle with the flour and continue to cook for 1 minute while stirring.

2. 2

   Add the broth, chicken, potato and lemon zest to the pot. Bring to a boil. Simmer for 10 minutes. Add the peas and cream. Continue to cook for 2 minutes. Adjust the seasoning.

3. 3

   Serve the soup in bowls. Sprinkle with fennel fronds. Serve with toasted bread, Savoury Pink Peppercorn and Rosemary Shortbread or Pull-Apart Garlic Bread, if desired.