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Cream Of Broccoli, Leek, And Fennel Soup

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  Broccoli stalk 1 Large
  Butter 1 Tablespoon
  Chopped leeks 2 Cup (32 tbs)
  Minced fennel bulb 1 Cup (16 tbs)
  Water 1 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Low fat milk 1 1⁄2 Cup (24 tbs)
  Ground coriander 1⁄4 Teaspoon
  Nutmeg 1 Dash
  Lemon slices 3 (For Garnish)
  Fennel sprig 3 , garnish (For Garnish)

Peel the broccoli stem.
Cut the stem into thick slices.
Separate the broccoli tops into small florets. (There should be about 3 cups of broccoli altogether.) Melt the butter in a large saucepan.
Add the broccoli, leeks, fennel, and water.
Slowly steam-saute the vegetables over low heat, stirring until they begin to soften, about 20 minutes.
Add 1 1/2 cups of the stock, the milk, coriander, and nutmeg.
Bring just to a boil, cover, and simmer over low heat for about 15 minutes or until the vegetables are quite tender.
Process the soup in a blender on low speed or in a food processor until smooth.
Add more stock, if desired, to thin the soup slightly.
Heat through, if necessary, before placing in a warmed soup tureen.
Float lemon slices topped with fennel sprigs on the soup, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 818 Calories from Fat 188

% Daily Value*

Total Fat 21 g33%

Saturated Fat 9.8 g49.2%

Trans Fat 0 g

Cholesterol 53.6 mg17.9%

Sodium 1400.6 mg58.4%

Total Carbohydrates 133 g44.2%

Dietary Fiber 34 g135.9%

Sugars 32.3 g

Protein 39 g78.9%

Vitamin A 94.5% Vitamin C 287.9%

Calcium 104.4% Iron 68.3%

*Based on a 2000 Calorie diet

Cream Of Broccoli, Leek, And Fennel Soup Recipe