Potato and Fennel Soup Hodge
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 cups
- 1 1/2 cups milk
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 onion, diced
- Carbohydrate 20 g(7%)
- Cholesterol 19 mg(6%)
- Fat 7 g(11%)
- Fiber 2 g(8%)
- Protein 6 g(11%)
- Saturated Fat 4 g(19%)
- Sodium 146 mg(6%)
- Calories 163
Preparation In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor purée mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through. Garnish soup with reserved fennel leaves.
Preparation In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor purée mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through. Garnish soup with reserved fennel leaves.
