Spring-Greens Soup

In a 4-quart saucepan, heat oil over medium heat. Add onion and fennel; saute until vegetables soften and are lightly browned -- about 10 minutes. Add dandelion greens, mustard greens, spinach, and garlic. Cook, stirring occasionally, until greens wilt -- about 5 minutes. Add chicken broth, pepper, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Let cool 15 minutes.

Working in small batches with a blender, puree soup, transferring pureed soup to a 3-quart saucepan. Stir in half-and-half and reheat over low heat. When ready to serve, divide soup among bowls and garnish with sprouts, if desired.