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Name: Spinach Fennel Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; and drained; 2 lb Fennel bulb; (sometimes; 2 tb olive oil; 2 c Chicken broth; 1 ts Fennel seeds; ; leaves washed well; 3/4 lb Spinach; (about 1 bunch),; 2 c Water; ; anise), chopped; ; (about 5 cups); 1 Onion chopped; ; coarse stems; ; discarded and the

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INGREDIENTS

; and drained
2 lb Fennel bulb; (sometimes
2 tb olive oil
2 c Chicken broth
1 ts Fennel seeds
; leaves washed well
3/4 lb Spinach; (about 1 bunch),
2 c Water
; anise), chopped
; (about 5 cups)
1 Onion ; chopped
; coarse stems
; discarded and the

Servings

INSTRUCTIONS

In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor puree the soup in batches. The soup may be served hot or chilled. Makes about 8 cups, serving 6 to 8. Gourmet May 1993

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Nutrition

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Serving Size: 1 Serving (2057g)
Recipe Makes: 1 servings

Calories: 129
Calories from Fat: 71 (55%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 1870.3mg		64 %
Potassium 333.1mg		9 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 9.3g
Protein 4g		6 %
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: 129

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