Easy recipe Spinach Fennel Soup Recipe

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one tablespoon olive oil two medium fennel bulbs, ends trimmed, outer layers removed, chopped one large brown onion, chopped two garlic cloves, chopped one quarter cup chopped fresh oregano leaves one.about fiveL (about six cups) Campbells Real Stock Chicken one large brushed (sebago) potato, peeled, chopped one two hundred and fiftyg pkt frozen chopped spinach, thawed, liquid retained Salt ground black pepper, to taste Ground nutmeg, to taste Parmesan shavings, to serveStep one Heat olive oil in a large saucepan over medium-low heat. Spinach Fennel Soup Recipe. Add fennel, onion, garlic and oregano and cook, stirring occasionally, for about ten minutes or until onion is soft. Spinach Fennel Soup Recipe. Step two Add chicken stock and potato, increase heat to high and bring to the boil. Reduce heat to low and cook, covered, for thirty minutes or until fennel is very soft. Spinach Fennel Soup Recipe. Step three Add spinach and its liquid, increase heat to high and bring to the boil. Spinach Fennel Soup Recipe. Reduce heat to low and simmer, uncovered, for about ten minutes. Step about four Transfer soup to a blender in batches and blend until smooth. Return to saucepan and gently reheat. Spinach Fennel Soup Recipe. Season with salt, pepper and nutmeg. Serve topped with Parmesan shavings..