| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 6 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 2 | Onions, chopped | |
| 3 | Cloves garlic, chopped | |
| 2 | Fennel bulbs, slice crosswise | |
| 1/4 | c | Parsley, fresh minced |
| 5 | c | Chicken stock |
| 1/4 | c | Lemon juice |
| Salt & white pepper to taste | ||
| 2 | t | Tarragon, fresh minced |
| 2 | c | Half-and-half |
| Fennel fronds, garnish |
INSTRUCTIONS
In a large, heavy pot, melt the butter. Saute the onions until they are soft. Add the garlic, and saute for another minute or so. Add the fennel, parsley, and stock, and bring the mixture to a boil. Reduce the heat, and simmer the mixture about 20 minutes, until the fennel is quite tender. Puree the mixture in batches in a blender or food processor. Stir in the lemon juice, salt, white pepper, and tarragon. Chill the soup thoroughly. Stir the half-and-half into the soup, and adjust the seasonings. Serve the soup garnished with fennel fronds. Source: "Cold Soups" by Linda Ziedrich Posted to MM-Recipes Digest V3 #211 Date: Mon, 5 Aug 1996 00:22:29 +0000 From: Linda Place <placel@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 16.2mg
Sodium: 290.1mg
Potassium: 311.1mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 5g
Protein: 5.8g