| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fennel |
| 2 |
c |
Onion; chopped |
| 3 |
c |
Leeks; diced |
| 2 |
md |
Potato; peeled and diced |
| 3 |
tb |
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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