Fennel Soup

July 27, 2008

Fennel Soup

Makes six servings

1 ½ tablespoons olive oil

2 fennel bulbs, thinly sliced

2 bunches green onions, washed, ends removed, thinly sliced

4 ½ cups chicken stock or reduced sodium chicken broth (divided use)

Salt and pepper to taste

½ cup mascarpone or heavy whipping cream

Toasted fennel seed for garnish (optional)

In a large saucepan, heat the olive oil. Add the fennel and green onions and saute briefly.

Add 2 cups of the chicken broth and simmer until the fennel is tender, stirring frequently. Using an immersion blender, or, processing in small batches in a blender or food processor, puree the mixture.

Whisk in the remaining 2 ½ cups of stock. Season with salt and pepper to taste and cover. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Whisk in the mascarpone or heavy whipping cream. Remove the soup from the heat immediately. Serve it cold or warm, garnished with toasted fennel seeds.

Nutritional data: 169 calories, 72 percent from fat. 14 g. fat (6 g. saturated fat), 10 g. carbohydrates, 3 g. protein, 805 mg. Sodium, 31 mg. Cholesterol, 84 mg. Calcium, 4 g. fibe

Lorraine’s Healthier Version

Makes four servings

1 ½ tablespoons olive oil

2 fennel bulbs, thinly sliced

2 bunches green onions, washed, ends removed, thinly sliced

3 cups chicken stock or reduced sodium chicken broth (divided use)

Salt and pepper to taste

1/4 cup half and half

Toasted fennel seed for garnish (optional)

In a large saucepan, heat the olive oil. Add the fennel and green onions and saute briefly.

Add 2 cups of the chicken broth and simmer until the fennel is tender, stirring frequently. Using an immersion blender, or, processing in small batches in a blender or food processor, puree the mixture. Use the remaining 1 cup of broth to smoothe the puree. Add half and half. Season with salt and pepper to taste. If necessary, reheat briefly. Serve it cold or warm, garnished with toasted fennel seeds.

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