I'm changing the order of the soups a bit for the next month so I have quick soups during two busy Sundays in February.
This week I made Cream of Chicken and Fennel Soup with Roasted Pear, Walnut, and Feta Salad with Baby Greens and bread on the side.
I really like this soup. The fennel flavor is layered nicely--chopped fennel cooks in chicken broth and then you add crushed fennel seeds as well. The soup also has carrots and snow peas, which I always enjoy.
The salad was yummy as well. IM helped me prepare the pears for roasting by brushing on the balsamic vinegar and olive oil mixture.
Leaving out the impossible eater, both the soup and the salad got a perfect score.
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