Cream of Fennel Soup!

This is a new recipe for me.  I love soup and miss it during the summer.  This soup is supposed to be good hot or cold, so here goes!

Ingredients

1 leek
4 cloves garlic, minced
5 fennel bulbs
8 medium whole tomatoes, chopped and seeded
6 c low sodium chicken broth 
1/2 c fennel greens, chopped finely
1 c plain greek yogurt, non-fat
2 tbsp Olive Oil
salt and pepper to taste

(You can substitute heavy cream for the yogurt and 3 bullion cubes for the chicken broth.)

Directions

Sautee leeks in oil until tender.  Add garlic and fennel. Stir and cook until fennel begins to soften.

Add tomatoes.  Stir and cook over medium heat until tomatoes dissolve into a sauce.  Add stock.  Bring to a boil and cook over medium heat for 15 minutes.

Blend the soup in a blender then return to pot.  Add fennel greens and yogurt.  Season to taste with salt and pepper.  Bring to a boil for 1 minute.  Turn off heat, stir well, cover, and let soup rest for 10 min before serving.  Or chill soup in refrigerator for 1 hour and serve cold.