easy
1. Bring garlic, water & half & half to a boil in a medium sauce pan. Reduce heat to low. Cover & simmer until garlic is very soft, about 30 min.
2. Add fennel & 2T chopped fronds bring to a boil. Reduce heat to low. Cover simmer until fennel is very soft, about 30 min.
3. Working in batches, puree soup in a blender, adding more water by 1/2 cup fulls as needed for smooth texture. Season w/ salt & pepper
4. Can be made 1 day ahead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 8 | ||
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Calories: 249 | ||
Calories from Fat: 169 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 28mg | 9 % | |
Sodium 133.7mg | 5 % | |
Potassium 740.4mg | 19 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 13.3g | ||
Protein 5.7g | 8 % | |
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: 249
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