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Potato-Fennel Soup

Yield 8 servings (serving size: 1 cup soup and 1 teaspoon sour cream)
You could use celeriac, turnips, or parsnips, but fennel is one of my favorites.

Ingredients

  • 1 (1/2-pound) fennel bulb with stalks
  • 2 baking potatoes, quartered (about 2 pounds)
  • 1 tablespoon butter or stick margarine
  • 2 cups chopped leek (about 3 large)
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 (14 1/2-ounce) can vegetable broth
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon freshly ground black pepper
  • 8 teaspoons low-fat sour cream

Nutrition Information

  • calories 169
  • caloriesfromfat 14 %
  • fat 2.6 g
  • satfat 1.4 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 3.5 g
  • carbohydrate 34.1 g
  • fiber 2.7 g
  • cholesterol 6 mg
  • iron 2.6 mg
  • sodium 431 mg
  • calcium 49 mg

How to Make It

  1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Chop bulb to measure 1 cup.

  2. Slice quartered potatoes into 1/4-inch-thick slices. Melt butter in a Dutch oven over medium-high heat. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. Add water, salt, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender.

  3. Remove 2 cups of soup from pan. Place in a blender; process until smooth. Return pureéd mixture to pan, and stir in fennel fronds, parsley, and pepper. Spoon into bowls; top with sour cream.