Lobster-Fennel Soup

• 1 tbsp. olive oil
• 2 fennel bulbs
• 1 1/2 tsp. crushed fennel seed
• 1 can low-sodium chicken broth
• 1/2 c. cooked lobster meat

1. Make the broth: Heat olive oil in a large saucepan over medium heat.
2. Add the fennel and fennel seed and cook for 2 minutes.
3. Add the chicken broth and 1 1/2 cups water and bring to a boil.
4. Reduce heat to a simmer, cover, and cook until the fennel is tender -- about 25 minutes.
5. Strain the broth, reserving the cooked fennel.
6. Divide the broth between 2 bowls and add 3 tablespoons of the reserved fennel and the lobster meat.
7. Serve immediately.

olive oil, fennel bulbs, fennel seed, chicken broth, lobster

Taken from www.delish.com/recipefinder/lobster-fennel-soup-3124 (may not work)