This is a very light mellow soup which can be served hot or cold.
In a medium saucepan over medium heat, heat the olive oil and saute the fennel and leek until the leek is translucernt, about 5 minutes. Add the water, potato and thyme; reduce the heat to low and cook for 10 minutes.
Transfer the soup to a blender or food procesor and puree. Strain the soup through a sieve.
If serving cold, chill.
just before serving, whisk in the yogurt, season with salt and pepper, and sprinkle with chives.
Calories 95/Carbs 13g/Cholesterol 0mg/Fat 3.5gm/protein 3g/Sodium 580 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 113 | ||
Calories from Fat: 36 (32%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 44.5mg | 2 % | |
Potassium 441.3mg | 12 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 14.3g | ||
Protein 3.4g | 5 % | |
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: 113
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.