Directions:
- Melt butter in a large Dutch oven over medium-high heat. Add sliced fennel and onion, and sauté 9 minutes or until lightly browned. Add wine, chicken broth, and soup base, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until fennel is very tender. Remove from heat; cool 10 minutes.
- Place half of fennel mixture in a blender or food processor; process until very smooth. Pour puréed soup into a large bowl; repeat procedure with remaining half of fennel mixture. Stir in half-and-half and pepper. Cover and refrigerate at least 3 hours or until thoroughly chilled. Ladle soup into individual bowls. Garnish with fennel fronds, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.02 Kcal (448 kJ) | ||
| Calories from fat | 33.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 10.76mg | 4% | |
| Sodium | 155.2mg | 6% | |
| Potassium | 537.76mg | 11% | |
| Total Carbs | 14.03g | 5% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 86.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 51.47 Kcal (215 kJ) | ||
| Calories from fat | 16.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 6% | |
|---|---|---|---|
| Cholesterol | 5.17mg | 4% | |
| Sodium | 74.65mg | 6% | |
| Potassium | 258.65mg | 11% | |
| Total Carbs | 6.75g | 5% | |
| Sugars | 1.79g | 15% | |
| Dietary Fiber | 1.78g | 15% | |
| Protein | 1.27g | 5% | |
| Vitamin C | 7.5mg | 26% | |
| Iron | 0.5mg | 6% | |
| Calcium | 41.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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