Potato and fennel soup hodge
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fennel bulb; (sometimes called | |
| ; anise), stalks | ||
| ; discarded, bulb | ||
| ; cutinto 1/2-inch | ||
| ; dice, and feathery | ||
| ; leaves reserved for | ||
| ; garnish | ||
| 1 | Onion; diced | |
| 2 | tablespoons | Unsalted butter |
| 2 | mediums | Russet; (baking) potatoes |
| 2 | cups | Chicken broth |
| 1½ | cup | Milk |
Directions
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 puree 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.
Makes about 5 cups.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 619 Calories (kcal); 39g Total Fat; (54% calories from fat); 26g Protein; 45g Carbohydrate; 112mg Cholesterol; 1834mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1½ Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.