Italian Fennel Soup Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Onion1 , thinly sliced
 Leek1 Large, sliced
 Fennel bulbs2 Large, thinly sliced
 Ripe tomatoes3 Large, peeled and chopped
 Chicken stock3 Cup (48 tbs)
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Garlic powder1⁄4 Teaspoon
 Half and half2 Cup (32 tbs)
 Parsley sprigs2 , chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1302 Calories from Fat 590

% Daily Value*

Total Fat 67 g103.2%

Saturated Fat 37.2 g186.2%

Trans Fat 0 g

Cholesterol 200.7 mg

Sodium 2037.2 mg84.9%

Total Carbohydrates 141 g47.1%

Dietary Fiber 26.9 g107.5%

Sugars 39.7 g

Protein 48 g95.2%

Vitamin A 202.3% Vitamin C 277.3%

Calcium 95.6% Iron 61.1%

*Based on a 2000 Calorie diet

Directions

Combine vegetables and stock in a heavy saucepan; simmer, partially covered, stirring occasionally, for 1 hour or until the vegetables are tender.
Remove and puree vegetables in a blender; return to stock.
Add spices, half-and-half and parsley; blend and
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