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Suggest a better descriptionHeat oven to 450 degrees. MAKE BROTH---Cut off tops of leeks, put in a pot along with fennel stems and fronds, add 8 cups water. Bring to a boil, then simmer 20 min. Halve remaining leeks lengthwise, then slice. Put carrots and half each of leeks and fennel on a foil lined baking sheet. Season with salt and pepper, coat with cooking spray, toss. Roast until golden 25 min. MELT butter in a pot. Add remaining leeks and fennel, cook until soft. Add potatoes and 2 cups broth, cook until tender. Add 4 cups broth and milk, bring to a boil. Transfer to a blender, puree, season with salt and pepper. Ladle soup into bowls, top with roasted vegetables and herbs, then SERVE...
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 357 | ||
Calories from Fat: 84 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 24.3mg | 7 % | |
Sodium 144.1mg | 5 % | |
Potassium 1594mg | 42 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 52.5g | ||
Protein 9.7g | 14 % | |
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: 357
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