Fennel, Leek, and Potato Soup

This warm take on vichyssoise makes a fine vegetarian appetizer.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 85
Caloriesfromfat 31 %
Fat 2.9 g
Satfat 1.6 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.4 g
Carbohydrate 12.7 g
Fiber 1.7 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 193 mg
Calcium 39 mg

Ingredients

1 tablespoon butter
2 cups chopped fennel bulb (about 2 small bulbs)
2 cups thinly sliced leek (about 2 large)
1 3/4 cups (1-inch) cubed peeled baking potato
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon black pepper
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
Fennel fronds (optional)

Preparation

Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan; simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.

Note:

November 2001