1. Melt half the butter in a saucepan and sauté the shallots until translucent. 2. Add the fennel. 3. Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened. 4. Add the stock and bring to a boil. 5. Simmer for 20 minutes. 6. Remove from heat and carefully puree the soup in a food processor or with a hand-held blender. 7. Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through. 8. Meanwhile, cut the bread into 1/2 inch cubes. 9. Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted. 10. Remove the soup from the heat. 11. Stir in the lemon juice, and adjust the seasoning, if necessary. 12. Divide the soup between individual bowls. 13. Garnish with the croutons and chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
