Potato, Leek And Fennel Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups &, Stews | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Fennel |
| 2 | c | Onion, chopped |
| 3 | c | Leeks, diced |
| 2 | Potato, peeled and diced | |
| 3 | T | Butter buds® |
| 4 | c | Chicken broth |
| 1 | c | Evaporated skim milk |
| Salt and pepper |
INSTRUCTIONS
Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min. stirring after 5 min. Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches in blender or food processor. Return soup to casserole. Add remaining 2 cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3 min. or until heated through. Garnish with chopped fennel greens. NOTES : Recipe can be doubled. Freezes well Recipe by: 365 Quick and Easy Microwave Recipes Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 58
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 538.2mg
Potassium: 1234.8mg
Carbohydrates: 44.1g
Fiber: 18.3g
Sugar: 5g
Protein: 11.9g