Hearty Garlic And Snap Pea Soup - cooking recipe

Ingredients

4 garlic cloves, chopped (or 2 spring garlic bulbs, chopped)
2 tablespoons olive oil
1/4 cup chopped onion
1 lb yukon gold potato, quartered
2 (14 ounce) cans reduced-sodium chicken broth
1 3/4 cups water
1 medium fennel bulb, thinly slivered (fronds reserved, if using, we didn't use)
1 1/2 cups sugar snap peas, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh snipped fennel leaves (we subbed with parsley)
plain yogurt (optional) or sour cream
olive oil (optional)

Preparation

In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
Add onion and cook until tender.
Add potatoes, chicken broth, and water.
Bring to boiling; reduce heat.
Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
Add fennel and peas.
Bring to boiling; reduce heat.
Simmer, uncovered, for 3 minutes.
Stir in salt and pepper.
Top with fennel fronds.
Spoon on yogurt and drizzle with olive oil.
Makes 8 side-dish servings or 4 main-dish servings.