Try this Creamy Fennel Soup recipe, or contribute your own.
Suggest a better descriptionClean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices. Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped coriander. Serves six. [ MID-ATLANTIC COUNTRY; August 1989 ] Posted by Fred Peters.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 145 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3mg | 1 % | |
Sodium 87.1mg | 3 % | |
Potassium 305.2mg | 8 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 29g | ||
Protein 6.7g | 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: 145
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