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Ingredients
1 onion, peeled, finely minced
2 small leeks, white parts only, carefully cleaned and finely minced
1 sprig fresh thyme
½ teaspoon salt
½ teaspoon freshly ground pepper
6 cups chicken broth, either fresh or low-sodium canned
3 bulbs fennel, trimmed and finely chopped, tops reserved for garnish
2 tablespoons low-fat milk
4 sprigs flat parsley leaves, rinsed and finely chopped
Red-pepper mousse (optional) (see recipe)
Nutritional analysis per serving (4 servings)
34 grams carbs; 11 milligrams cholesterol; 222 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 909 milligrams sodium; 12 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a nonstick pot over low heat. Add the onion, leeks, thyme, salt, pepper and ¼ cup of the broth, cover the pan and cook over low heat until the vegetables are soft, about 10 minutes. Add the fennel, cover, and continue to cook until the fennel is tender, about 15 minutes. Add the remaining chicken stock and bring it to a boil. Cover, lower the heat and simmer gently for 25 minutes.
- Step 2
Puree the soup in a blender until smooth. Strain it through a fine-mesh strainer. Return any of the puree that does not pass through the sieve to the blender, puree again and re-strain, repeating until all the soup has been used. The soup can be refrigerated at this point for up to 3 days.
- Step 3
Just before serving, slowly bring the soup to a simmer, remove from the heat and whisk in the milk. Ladle into bowls. The soup can be garnished simply with the reserved fennel tops and chopped parsley. For a more festive -- and flavorful -- dish, add a dollop of red-pepper mousse.
Private Notes
Comments
We really enjoyed this soup. I did add some crushed fennel seeds as my fennel bulbs were fairly small and mild in flavor. I used three tablespoons of regular milk. I served it with a dollop of sour cream in the center of each bowl and quite a lot of chopped up fennel fronds. We had buttered toast with smoked salmon as a side. I would make it again, no changes.
This is a favorite. I like to add a bit of Pernod to taste at the end of the simmer time and some crème fraiche when serving
Divine! Made with farm fresh fennel and green scallions instead of the leaks…added a bit of garlic. Love this elegant soup. Before serving, I added a dash of fresh cream and garnished with the chopped fennel fronds and added some fresh dill. Definitely will make again. Thank you!
We really enjoyed this soup. I did add some crushed fennel seeds as my fennel bulbs were fairly small and mild in flavor. I used three tablespoons of regular milk. I served it with a dollop of sour cream in the center of each bowl and quite a lot of chopped up fennel fronds. We had buttered toast with smoked salmon as a side. I would make it again, no changes.