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Italian Fennel Soup

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Ingredients
  Onion 1 , thinly sliced
  Leek 1 Large, sliced
  Fennel bulbs 2 Large, thinly sliced
  Ripe tomatoes 3 Large, peeled and chopped
  Chicken stock 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Half and half 2 Cup (32 tbs)
  Parsley sprigs 2 , chopped
Directions

Combine vegetables and stock in a heavy saucepan; simmer, partially covered, stirring occasionally, for 1 hour or until the vegetables are tender.
Remove and puree vegetables in a blender; return to stock.
Add spices, half-and-half and parsley; blend and

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Chicken

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