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Ingredients
5 pounds fennel (5 medium bulbs), trimmed of tops and root ends (reserve tops for garnish) and cut in 1-inch cubes
3 tablespoons olive oil
8 ounces fromage blanc, or skim milk or low-fat cottage cheese
2 tablespoons fresh lemon juice
4 cups chicken broth
1 tablespoon kosher salt
Freshly ground pepper to taste
Nutritional analysis per serving
22 grams carbs; 10 milligrams cholesterol; 215 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 6 grams fiber; 944 milligrams sodium; 9 grams protein; 12 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
Place fennel in a 5-quart casserole with a tightly fitting lid. Toss with olive oil. Cook, covered, at 100 percent power in a high-power microwave oven for 32 minutes, stirring twice.
- Step 2
Remove from oven and uncover. Immediately scrape mixture into a food processor. Process for several minutes, stopping from time to time to scrape sides of bowl, until mixture is very smooth.
- Step 3
Add fromage blanc and process until smooth. Add lemon juice and 2 cups of the chicken broth and process until smooth.
- Step 4
Scrape mixture into a large bowl. Whisk in remaining 2 cups chicken broth, salt and pepper.
- Step 5
Refrigerate until cold. Coarsely chop ½ cup of the fennel tops and sprinkle some over each serving.
Private Notes
Comments
35 minutes in a microwave? Can this be true?