Post by chief_cook2 on Jan 5, 2003 20:57:32 GMT -6
1 t olive oil
1 lrg fennel bulb, chopped (about 2 lb)
1 c chopped sweet onion
2 lrg russet potatoes, peeled and sliced
3 c reduced sodium chicken broth
1 c skim milk
2 t lemon juice
2 t fennel seeds, toasted
In a large stockpot, heat oil. Add the chopped fennel and onion.
Saute until tender. Add the potato slices, chicken broth and skim
milk. Reduce heat, cover, and simmer until the potatoes are tender
(about 15 minutes). In a food processor, process batches of the
mixture until smooth. Ladle into soup bowls and top with toasted
fennel seeds. Makes 8 servings
Nutritional information: 210 calories, 2 g fat, 18 g protein,
7 g carbohydrates, 2 mg cholesterol, 450 mg sodium, 2 g fiber.
1 lrg fennel bulb, chopped (about 2 lb)
1 c chopped sweet onion
2 lrg russet potatoes, peeled and sliced
3 c reduced sodium chicken broth
1 c skim milk
2 t lemon juice
2 t fennel seeds, toasted
In a large stockpot, heat oil. Add the chopped fennel and onion.
Saute until tender. Add the potato slices, chicken broth and skim
milk. Reduce heat, cover, and simmer until the potatoes are tender
(about 15 minutes). In a food processor, process batches of the
mixture until smooth. Ladle into soup bowls and top with toasted
fennel seeds. Makes 8 servings
Nutritional information: 210 calories, 2 g fat, 18 g protein,
7 g carbohydrates, 2 mg cholesterol, 450 mg sodium, 2 g fiber.