fennel soup

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* Exported from MasterCook *

 

Fennel Soup

 

Recipe By :Ursula Ferrigno

Serving Size : 6 Preparation Time :0:00

Categories : Soups Starters Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium fennel heads

1 1/2 garlic cloves

1 tablespoons olive oil

generous handful of flat-leaved fresh parsley -- chopped

4 2/3 cups hot vegetable stock

salt and pepper

4 tablespoons double cream

6 sprigs of flat-leaved fresh parsley -- to garnish

crusty bread -- to serve

 

*Trim the fennel and wash well then chop finely. Crush the garlic.

 

*Heat the oil in a saucepan, add the garlic and fennel and fry gently for 2-3

minutes. Add the parsley, vegetable stock, salt and pepper, bring to the boil

and simmer for 20 minutes.

 

*Puree the soup in a food processor or blender with the cream.

 

*Adjust seasonings, then serve garnished with a sprig of parsley and accompany

with crusty bread.

 

Source:

" Real Fast Vegetarian Food: Putting the flavour and healthy into your food "

Copyright:

" 2002 (Metro, paperback) ISBN 1843580071 "

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Per Serving (excluding unknown items): 83 Calories; 7g Fat (70.1% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 802mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

 

NOTES : Anybody familiar with my teaching courses in Books for Cooks or in Italy

will know of my love for fennel. Traditionally, in the South of Italy, it is cut

into strips and eaten raw at the end of a meal, as a digestive because of its

alkaline qualities. This soup is a particular favourite of mine as it's so light

and digestible. (SERVES 6)

 

Nutr. Assoc. : 26546 0 0 2130706543 0 0 720 901035 0