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Italian Fennel Soup

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  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

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

Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1302 Calories from Fat 590

% Daily Value*

Total Fat 67 g103.2%

Saturated Fat 37.2 g186.2%

Trans Fat 0 g

Cholesterol 200.7 mg66.9%

Sodium 2037.2 mg84.9%

Total Carbohydrates 141 g47.1%

Dietary Fiber 26.9 g107.5%

Sugars 39.7 g

Protein 48 g95.2%

Vitamin A 202.3% Vitamin C 277.3%

Calcium 95.6% Iron 61.1%

*Based on a 2000 Calorie diet

Italian Fennel Soup Recipe