Try this Potato And Fennel Soup Hodge recipe, or contribute your own.
Suggest a better descriptionIn a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor puree mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through. Garnish soup with reserved fennel leaves. Makes about 5 cups. Gourmet April 1995 Per serving: 619 Calories (kcal); 39g Total Fat; (54% calories from fat); 26g Protein; 45g Carbohydrate; 112mg Cholesterol; 1834mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (716g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1286 | ||
Calories from Fat: 1267 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 140.8g | 188 % | |
Saturated Fat 88.7g | 443 % | |
Monounsaturated Fat 36.3g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 373.7mg | 115 % | |
Sodium 1913.1mg | 66 % | |
Potassium 314.3mg | 8 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1286
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