Photo: Cala
Pureed Fennel Soup
9 ingredients
Serves 6.
openrecipes
This simple soup showcases the subtle flavor of fennel. Olive oil is added when the soup is pureed, which lends a nice richness and provides a healthier alternative to finishing the dish with cream.
Estimated Nutrition (whole recipe, rough)
322
Calories
4g
Protein
14g
Fat
50g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 1 yellow onion, chopped
- 3 small shallots, finely chopped
- 2 medium fennel bulbs, trimmed, cored and white portion diced, green fronds reserved for garnish
- 1 apple, peeled and diced
- 1 Tbs. fennel seeds, crushed
- Kosher salt and freshly ground pepper, to taste
- 4 cups vegetable stock
- 1/2 tsp. chopped fresh thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes