Try this Potato, Leek and Fennel Soup recipe, or contribute your own.
Suggest a better descriptionTrim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min. stirring after 5 min. Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches in blender or food processor. Return soup to casserole. Add remaining 2 cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3 min. or until heated through. Garnish with chopped fennel greens. NOTES : Recipe can be doubled. Freezes well Recipe by: 365 Quick and Easy Microwave Recipes Posted to MC-Recipe Digest V1 #951 by Vickie
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (402g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 217 | ||
Calories from Fat: 62 (29%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.9g | 9 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 24.4mg | 7 % | |
Sodium 766.9mg | 26 % | |
Potassium 853mg | 22 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 27.6g | ||
Protein 9.2g | 13 % | |
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: 217
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.