Hearty Garlic And Snap Pea Soup

• 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)

1. 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.
2. Add onion and cook until tender.
3. Add potatoes, chicken broth, and water.
4. Bring to boiling; reduce heat.
5. Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
6. Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
7. Add fennel and peas.
8. Bring to boiling; reduce heat.
9. Simmer, uncovered, for 3 minutes.
10. Stir in salt and pepper.
11. Top with fennel fronds.
12. Spoon on yogurt and drizzle with olive oil.
13. Makes 8 side-dish servings or 4 main-dish servings.

garlic, olive oil, onion, gold potato, chicken broth, water, fennel bulb, sugar snap peas, salt, black pepper, fennel, yogurt, olive oil

Taken from www.food.com/recipe/hearty-garlic-and-snap-pea-soup-293106 (may not work)