Creamy Fennel and Greens Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon olive oil
- 6 cups water
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- Carbohydrate 12 g(4%)
- Cholesterol 32 mg(11%)
- Fat 12 g(18%)
- Fiber 4 g(15%)
- Protein 3 g(5%)
- Saturated Fat 6 g(31%)
- Sodium 105 mg(4%)
- Calories 157
Preparation Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute. Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt. Cooks' note: Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.
Preparation Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute. Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt. Cooks' note: Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.
