| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Soups and, Stews |
7 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
c |
Finely chopped leek |
| 3/4 |
c |
Diced fresh fennel bulb |
| 6 |
c |
Water |
| 1 1/2 |
c |
Diced peeled butternut squash |
| 1 |
c |
Dried lentils |
| 1 |
ts |
Dried fennel seeds |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Grated orange rind |
| 3 |
tb |
Chopped fresh fennel fronds |
| 2 |
tb |
Balsamic vinegar |
| 7 |
tb |
Mixed-Herb Pesto |
INSTRUCTIONS
Heat oil in a large saucepan over medium heat. Add leek and fennel bulb;
cook 7 minutes or until tender. Add water and next 6 ingredients (water
through orange rind); bring to a boil. Reduce heat, and simmer, uncovered,
30 minutes. Stir in fennel fronds and vinegar. Yield: 7 servings (serving
size: 1 cup soup and 1 tablespoon pesto).
Per serving: 194 Calories; 8g Fat (36% calories from fat); 11g Protein; 22g
Carbohydrate; 4mg Cholesterol; 271mg Sodium
NOTES : Ladle soup into individual bowls, and top with Mixed-Herb Pesto.
Recipe by: Cooking Light, Sept. 1995, page 105
Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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