Rating: 3 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 0

This warm take on vichyssoise makes a fine vegetarian appetizer.

Recipe by Cooking Light November 2001

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Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

85 calories; calories from fat 31%; fat 2.9g; saturated fat 1.6g; mono fat 0.5g; poly fat 0.1g; protein 3.4g; carbohydrates 12.7g; fiber 1.7g; cholesterol 7mg; iron 0.8mg; sodium 193mg; calcium 39mg.
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