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Cream of Fennel and Potato Soup

Makes: 4 servings Yield: 1 1/2 cups each
Start to Finish 30 mins
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)
  • 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 (g) 69,
  • Cobalamin (Vit. B12) (g) 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

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