This was good and easy to make. The total preperation time including knife work, cooking, pureeing and storage was just a bit more than an hour. I recommend trying it.
First dice and sweat these items in 1 tb olive oil and a knob of butter.
a pinch of salt
1 medium yellow onion
1 carrot
.5 bulb fennel
5 cloves of garlic
Then add the following elements and simmer for about an hour
2 peeled and diced russet potatoes
1 cup cream
4 cups chicken or vegetable stock
20 coriander seeds
Next put all of the above in the blender with the ingredients listed below and puree. This will take 2 or more batches depending on the size of your blender.
10 oz spinach
2 clove garlic
4 oz frozen peeled edamame
Now put everything back into the pot and season with salt and pepper to your liking. This soup was a lot better the second day after the garlic had time to blossom.
I garnished it with crème fraîche and mosta olive oil... i think that some smoked bacon would have been a good addition as well.
