Fennel Soup Recipe

Fennel Soup
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
MethodDish
Main IngredientInterest Group

Ingredients

 Butter60 Milliliter (4 Tablespoon)
 Leek1 , slit lengthwise in 4
 Fennel bulb1 Medium, washed and thinly sliced
 Flour75 Milliliter (5 Tablespoon)
 Light chicken stock4 Cup (64 tbs) (1 Liter)
 Light cream125 Milliliter (1/2 Cup)
 Chervil1 Pinch
 Lemon juice1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1602 Calories from Fat 886

% Daily Value*

Total Fat 101 g154.8%

Saturated Fat 58.3 g291.3%

Trans Fat 0 g

Cholesterol 296.6 mg

Sodium 1978 mg82.4%

Total Carbohydrates 139 g46.4%

Dietary Fiber 12.7 g50.7%

Sugars 23 g

Protein 41 g82%

Vitamin A 123% Vitamin C 99.3%

Calcium 37.2% Iron 62.5%

*Based on a 2000 Calorie diet

Directions

Place butter, leek and fennel in casserole.
Cover and microwave 10 minutes.
Mix well and add remaining ingredients, except cream.
Continue microwaving 10 minutes covered.
Force mixture through fine sieve or food mill; stir in cream and replace in casserole.
Microwave 2 minutes uncovered.
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