Ingredients:
- 1 fennel bulb (sometimes called anise), stalks discarded, bulb cutinto 1/2-inch dice, and feathery leaves reserved for garnish
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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.85 Kcal (673 kJ) | ||
| Calories from fat | 41.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 7% | |
|---|---|---|---|
| Cholesterol | 13.68mg | 5% | |
| Sodium | 410.44mg | 17% | |
| Potassium | 797.7mg | 17% | |
| Total Carbs | 23.46g | 8% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 137.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 51.69 Kcal (216 kJ) | ||
| Calories from fat | 13.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 7% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 5% | |
| Sodium | 131.9mg | 17% | |
| Potassium | 256.35mg | 17% | |
| Total Carbs | 7.54g | 8% | |
| Sugars | 1.69g | 21% | |
| Dietary Fiber | 1.04g | 13% | |
| Protein | 1.62g | 10% | |
| Vitamin C | 6.2mg | 32% | |
| Iron | 0.4mg | 6% | |
| Calcium | 44.1mg | 14% | |
* 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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