Pear and Fennel Soup

Instructions

1. In a large stockpot, heat the oil over medium heat. Add the onion and sauté until it beings to turn golden brown, 4 to 5 minutes.
2. Add the garlic, coriander, cardamom, pepper and bay leaf and stir for 30 seconds. Add the fennel and ½ cup of the broth and cook, uncovered, stirring frequently, for 7 minutes.
3. Add the pears and the remaining 3½ cups broth. Cover, raise the heat, and bring to a boil.  Lower the heat and simmer until the fennel is soft and tender, 35 to 40 minutes. Uncover, let cool, and remove the bay leaf.
4. In batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and keep warm until serving.
5. Portion into serving bowls and garnish each bowl with a drizzle of oil (if desired), fennel fronds and salt, to taste.