Creamy Fennel and Leek Soup Recipe

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Creamy Fennel and Leek Soup
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Ingredients
14
Count
Nutrition
327
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
  2. Remove from the heat, and set aside.
  3. In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
  4. Simmer over a low heat for about 15 minutes.
  5. Remove the rosemary sprigs.
  6. Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
  7. Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
  8. Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
  9. As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
  10. Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
  11. Stir the sour cream and the 1/4 cup of parmesan into the soup.
  12. Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
  13. Season to taste with salt and freshly ground black pepper.
  14. Turn off the heat and leave the soup covered so that it stays warm.
  15. In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
  16. Ladle the soup into warm soup bowls and top with the sautéed leek.
  17. Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
  18. Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Vegetable Stock.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 327 Kcal (1369 kJ)
Calories from fat 176.35 Kcal
% Daily Value*
Total Fat 19.59g 30%
Cholesterol 45.49mg 15%
Sodium 577.03mg 24%
Potassium 703.81mg 15%
Total Carbs 22.78g 8%
Sugars 5.18g 21%
Dietary Fiber 3.31g 13%
Protein 16.23g 32%
Vitamin C 15.7mg 26%
Vitamin A 0.1mg 2%
Iron 1.9mg 11%
Calcium 339.5mg 34%
Amount Per 100 g
Calories 91.06 Kcal (381 kJ)
Calories from fat 49.11 Kcal
% Daily Value*
Total Fat 5.46g 30%
Cholesterol 12.67mg 15%
Sodium 160.69mg 24%
Potassium 196mg 15%
Total Carbs 6.34g 8%
Sugars 1.44g 21%
Dietary Fiber 0.92g 13%
Protein 4.52g 32%
Vitamin C 4.4mg 26%
Iron 0.5mg 11%
Calcium 94.5mg 34%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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