Cream of Fennel and Potato Soup

Cream of Fennel and Potato Soup + enlarge image
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2 users rated this recipe an average rating of 3.5
Makes:
4 servings
Yields:
1 1/2 cups each
Start to Finish:
30 mins
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Cream of Fennel and Potato Soup

Ingredients
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)

Directions

  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.

Nutrition Facts

(Cream of Fennel and Potato Soup)
    Per serving:
  • 254 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 2 g monounsatured fat),
  • 39 mg chol.,
  • 831 mg sodium,
  • 29 g carb.,
  • 7 g fiber,
  • 4 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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