Cream Of Fennel
|Fennel||625 Milliliter, minced|
|Chicken stock||1 Liter|
Place the fennel in a large sauce pan cover with the chicken stock.
Simmer for 30 minutes.
Strain reserving the liquid and fennel.
Puree the fennel in a food processor or pass through a food mill.
Return the fennel to the broth.
In a small sauce pan heat the butter and add the flour, cook for 2 minutes over low heat.
Add the cream and cook into a thick sauce.
Whip the sauce into the soup.
Reheat to very hot.
Calories 967 Calories from Fat 281
% Daily Value*
Total Fat 32 g49.1%
Saturated Fat 9.4 g47%
Trans Fat 0 g
Cholesterol 32.4 mg10.8%
Sodium 580.6 mg24.2%
Total Carbohydrates 157 g52.3%
Dietary Fiber 50 g200%
Sugars 38.5 g
Protein 29 g58.6%
Vitamin A 11.5% Vitamin C 44.4%
Calcium 171.6% Iron 133.4%
*Based on a 2000 Calorie diet