Fennel and Potato Chicken Soup

2 fennel bulb, small

1 tbsp (15 mL) extra virgin olive oil

1 tbsp (15 mL) unsalted butter

1 red onion(s), medium, diced

2 red potatoes, medium, diced, with skin

8 cups (2 L) low-sodium chicken broth

1/4 tsp (1.25 mL) hot red chili pepper flakes

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) black pepper, freshly ground

1 tsp (5 mL) rosemary, dried

1 tbsp (15 mL) rosemary, fresh

2 cups (500 mL) chicken breast(s), cooked, chopped

2 tsp (10 mL) fennel seed

1 Cut the fennel into quarters and wash under cold running water. Dice into bite size pieces and set aside. Reserve ½ cup (125 mL) of the green frond for garnish.
2 Heat the oil and butter over medium heat in a large soup pot. Add the fennel and diced red onion and sauté until the vegetables are soft—about 5 minutes. Stir in diced potatoes, chicken broth/stock, red pepper flakes, salt, pepper and rosemary. Cover and reduce heat and simmer until the potatoes are tender, about 15 minutes.
3 Puree half of the soup until smooth. If you like a creamier soup puree it all. Add cooked or leftover roast chicken to the soup, stir and heat until warmed through.
4 Lightly toast the fennel seeds in a non-stick skillet for 2–3 minutes over medium heat. Use a wooden spoon to move them around so they do not burn.
5 To serve, ladle the soup into bowls and garnish with toasted fennel seeds and some pieces of the minced green fennel fronds.