Directions:
- Cut pancetta into 1/4-inch dice. Put in a 5- to 6-quart pan.
- Trim and discard root ends from leeks, then rinse well and chop.
- Trim and discard tops, root ends, and bruised spots from fennel, then rinse and chop.
- Add leeks, fennel, and fennel seed to pancetta and stir often over medium-high heat until limp but not browned, about 5 minutes.
- Add cream and oysters and their liquor and turn heat to medium-high. Stir often just until soup is hot but not boiling, about 4 minutes.
- Stir in 1/2 cup parsley, liqueur, and pepper and salt to taste.
- Ladle into bowls and sprinkle equally with remaining parsley, then add a dot of butter to each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2896.06 Kcal (12125 kJ) | ||
| Calories from fat | 2146.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 238.53g | 367% | |
|---|---|---|---|
| Cholesterol | 757.89mg | 253% | |
| Sodium | 2959.31mg | 123% | |
| Potassium | 4988.27mg | 106% | |
| Total Carbs | 120.63g | 40% | |
| Sugars | 7.57g | 30% | |
| Dietary Fiber | 19.75g | 79% | |
| Protein | 93.72g | 187% | |
| Vitamin C | 152.3mg | 254% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 16.4mg | 91% | |
| Calcium | 2068.6mg | 207% | |
| Amount Per 100 g | |||
| Calories | 122.1 Kcal (511 kJ) | ||
| Calories from fat | 90.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 367% | |
|---|---|---|---|
| Cholesterol | 31.95mg | 253% | |
| Sodium | 124.77mg | 123% | |
| Potassium | 210.31mg | 106% | |
| Total Carbs | 5.09g | 40% | |
| Sugars | 0.32g | 30% | |
| Dietary Fiber | 0.83g | 79% | |
| Protein | 3.95g | 187% | |
| Vitamin C | 6.4mg | 254% | |
| Iron | 0.7mg | 91% | |
| Calcium | 87.2mg | 207% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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