📖 Instructions

1. Prep the Fennel: Trim the fennel bulb, reserving any fronds for garnish. Slice the bulb thinly. If you're not a fennel fan (though I urge you to reconsider!), don't be scared to experiment with other veggies to find something that suits your fancy! I once tried parsnips and they were delicious!
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced fennel and diced onion. Sauté until softened, about 5-7 minutes. Keep an eye on them, you don't want anything to burn. Burnt onions and fennel can ruin the whole pot! Trust me, I've been there...
3. Add the Citron: Zest and juice the citron. Add the zest to the pot, reserving the juice for later. The zest is where all the magic happens, so don't skip it!
4. Build the Flavor Base: Add the vegetable broth and bay leaf. Bring to a simmer. Reduce the heat and simmer for 15-20 minutes, or until the fennel is tender. The liquid should be bubbling slightly, not a full boil.
5. Blend (Optional): For a smoother soup, use an immersion blender to blend until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. If you like a chunkier soup, feel free to skip this step! I like both, honestly, so sometimes I only blend half!
6. Add Cream and Season: Stir in the heavy cream (or coconut milk for a vegan option) and reserved citron juice. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed. The nutmeg adds a cozy warmth that I just love, but it's totally optional.
7. Garnish and Serve: Ladle the soup into bowls. Garnish with reserved fennel fronds, a drizzle of olive oil, and a sprinkle of freshly cracked black pepper. Serve hot with crusty bread for dipping. Mmm... crusty bread...
8. Enjoy!: Serve hot and watch the magic happen!