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Fennel Soup

American.Kitchen's picture
Ingredients
  Butter 60 Milliliter (4 Tablespoon)
  Leek 1 , slit lengthwise in 4
  Fennel bulb 1 Medium, washed and thinly sliced
  Flour 75 Milliliter (5 Tablespoon)
  Light chicken stock 4 Cup (64 tbs) (1 Liter)
  Light cream 125 Milliliter (1/2 Cup)
  Chervil 1 Pinch
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place butter, leek and fennel in casserole.
Cover and microwave 10 minutes.
Mix well and add remaining ingredients, except cream.
Continue microwaving 10 minutes covered.
Force mixture through fine sieve or food mill; stir in cream and replace in casserole.
Microwave 2 minutes uncovered.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.4
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1602 Calories from Fat 886

% Daily Value*

Total Fat 101 g154.8%

Saturated Fat 58.3 g291.3%

Trans Fat 0 g

Cholesterol 296.6 mg98.9%

Sodium 1978 mg82.4%

Total Carbohydrates 139 g46.4%

Dietary Fiber 12.7 g50.7%

Sugars 23 g

Protein 41 g82%

Vitamin A 123% Vitamin C 99.3%

Calcium 37.2% Iron 62.5%

*Based on a 2000 Calorie diet

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Fennel Soup Recipe