Fennel and Leek Soup

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 42 mins

Fennel and Leek Soup

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Directions

  1. In a 4-quart Dutch oven heat butter and oil over medium heat. Add fennel and the two leeks; cook about 10 minutes or until crisp-tender, stirring occasionally.
  2. Carefully add sherry to Dutch oven. Cook and stir about 2 minutes or until sherry is nearly evaporated. Carefully add broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until vegetables are very tender. Cool slightly.
  3. Transfer fennel mixture in batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to Dutch oven. Stir in thyme; heat through. Season to taste with salt.
  4. Ladle soup into bowls. Sprinkle with pepper and, if desired, garnish with additional sauteed leeks.
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Nutrition Facts (Fennel and Leek Soup )

  • Per serving:
  • 176 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 8 mg chol. ,
  • 979 mg sodium ,
  • 28 g carb. ,
  • 7 g fiber ,
  • 4 g pro.
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