Creamy Leek and Fennel Soup

Creamy Leek and Fennel Soup 150 Author: Canadian Living Credits: Creamy Leek and Fennel Soup 150

Fennel jazzes up classic creamy leek soup. Garnish with a few cooked salad shrimp and croutons.

  • Portion size 8 servings

Ingredients

  • 2 tablespoons butter
  • 1 onion chopped
  • 1 rib celery chopped
  • 1 fennel bulb chopped
  • 3 cloves garlic chopped
  • 3/4 teaspoons salt
  • 1/2 teaspoon dried savory (optional)
  • 1 pkg (900 ml) sodium-reduced chicken broth
  • 3 leeks (white and light green parts only), chopped
  • 1 Yukon Gold potato peeled and chopped
  • 3/4 cups 18% cream

Method

In Dutch oven, melt butter over medium heat; cook onion, celery and fennel for 3 minutes. Add garlic, salt, and savory (if using); cook until softened, about 5 minutes.

Add broth and 2 cups water; bring to boil. Add leeks and potato; simmer until potato is tender, about 10 minutes. Let cool slightly.

In blender in batches, purée soup until smooth. Return to clean pot; stir in cream and reheat if necessary.

Nutritional facts Per each of 8 servings: about

  • Sodium 551 mg
  • Protein 3 g
  • Calories 118.0
  • Total fat 7 g
  • Potassium 275 mg
  • Cholesterol 21 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Leek and Fennel Soup

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