Fennel, Leek and Spinach Soup
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INGREDIENTS
- 6 tb Parve margerine; unsalted
- 6 c Fresh fennel bulbs; chopped
- 4 c Leeks; white,pale green
- 6 c Chicken broth
- 3/4 c Fresh spinach leaves; packed
INSTRUCTIONS
Melt margerine in large pot over medium heat. Add fennel and leeks. Saute until just translucent, about 15 minutes. Add broth and cover pot. Simmer until vegetables are tender, about 20 minutes. Puree soup in small batches in blender until smooth., adding spinach to last batch before pureeing. Return soup to same pot. Season with salt and pepper. Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve. SOURCE: Bon Appetit April 1997 Passover Menus 1997 Formatted by Carol Kaplan ACGR23B for Prodigy Food BB 5/5/97 Recipe by: BON APPETIT APRIL 1997 Posted to JEWISH-FOOD digest by Nancy Berry
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (170g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 7 | ||
| Calories from Fat: 3 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 696.3mg | 24 % | |
| Potassium 51.1mg | 1 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 0.9g | 1 % | |
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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. |
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Calories per serving: 7
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