Fennel jazzes up classic creamy leek soup. Garnish with a few cooked salad shrimp and croutons.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2012
Ingredients
Method
In Dutch oven, melt butter over medium heat; cook onion, celery and fennel for 3 minutes. Add garlic, salt, and savory (if using); cook until softened, about 5 minutes.Add broth and 2 cups water; bring to boil. Add leeks and potato; simmer until potato is tender, about 10 minutes. Let cool slightly.
In blender in batches, purée soup until smooth. Return to clean pot; stir in cream and reheat if necessary.
Nutritional facts Per each of 8 servings: about
- Sodium 551 mg
- Protein 3 g
- Calories 118.0
- Total fat 7 g
- Potassium 275 mg
- Cholesterol 21 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
%RDI
- Iron 6.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 12.0
