Italian Fennel Soup Recipe
Ingredients
| Onion | 1 , thinly sliced | |
| Leek | 1 Large, sliced | |
| Fennel bulbs | 2 Large, thinly sliced | |
| Ripe tomatoes | 3 Large, chopped | |
| Chicken stock | 3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Half and Half | 2 Cup (16 tbs) | |
| Parsley sprigs | 2 , chopped |
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
Remove and puree vegetables in a blender; return to stock.
Add spices, half-and-half and parsley; blend and
Chef
