- make this recipe
- user reviews ()
- 1 tablespoon olive oil
- 3 cups chopped fennel (1 1/2 pounds)
- 3/4 cup chopped yellow onion
- 1 clove garlic, minced
- 2 1/2 cups reduced-sodium chicken broth
- 8 ounces yellow-flesh potatoes, peeled and sliced
- 3/4 cup fat-free milk
- 1/4 teaspoon dried thyme, crushed
- 8 ounces uncooked bulk turkey Italian sausage
- 1 1/2 teaspoons lemon juice
- Slivered green onions (optional)
1. In a large saucepan heat oil over medium heat. Add fennel, yellow onion, and garlic; cook for 5 to 6 minutes or until fennel and onion are tender, stirring occasionally. Add broth, potatoes, milk, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender. Cool slightly.
2. Meanwhile, in a medium nonstick skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat.
3. Transfer potato mixture, half at a time, to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in sausage and lemon juice; heat through.
4. Ladle soup into serving bowls. If desired, sprinkle with green onions.
- Servings Per Recipe 4,
- cal. (kcal) 254,
- Fat, total (g) 9,
- chol. (mg) 39,
- sat. fat (g) 2,
- carb. (g) 29,
- Monosaturated fat (g) 2,
- fiber (g) 7,
- sugar (g) 4,
- pro. (g) 17,
- vit. A (IU) 486,
- vit. C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 831,
- Potassium (mg) 1192,
- calcium (mg) 172,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
