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Cream Of Broccoli, Leek, And Fennel Soup Recipe
|Broccoli stalk||1 Large|
|Chopped leeks||2 Cup (32 tbs)|
|Minced fennel bulb||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Ground coriander||1⁄4 Teaspoon|
|Lemon slices||3 (For Garnish)|
|Fennel sprig||3 , garnish (For Garnish)|
Serving size: Complete recipe
Calories 818 Calories from Fat 188
% Daily Value*
Total Fat 21 g33%
Saturated Fat 9.8 g49.2%
Trans Fat 0 g
Cholesterol 53.6 mg
Sodium 1400.6 mg58.4%
Total Carbohydrates 133 g44.2%
Dietary Fiber 34 g135.9%
Sugars 32.3 g
Protein 39 g78.9%
Vitamin A 94.5% Vitamin C 287.9%
Calcium 104.4% Iron 68.3%
*Based on a 2000 Calorie diet
Cut the stem into thick slices.
Separate the broccoli tops into small florets. (There should be about 3 cups of broccoli altogether.) Melt the butter in a large saucepan.
Add the broccoli, leeks, fennel, and water.
Slowly steam-saute the vegetables over low heat, stirring until they begin to soften, about 20 minutes.
Add 1 1/2 cups of the stock, the milk, coriander, and nutmeg.
Bring just to a boil, cover, and simmer over low heat for about 15 minutes or until the vegetables are quite tender.
Process the soup in a blender on low speed or in a food processor until smooth.
Add more stock, if desired, to thin the soup slightly.
Heat through, if necessary, before placing in a warmed soup tureen.
Float lemon slices topped with fennel sprigs on the soup, if desired.