Directions:
- In a large heavy saucepan cook the julienned fennel and the shallots in the butter over moderately low heat, stirring occassionally, for 5 minutes. Add the chicken broth and bring to a boil. Simmer the mixture, covered for 15 minutes or until the fennel is just tender but not soft, and remove the pan from the heat.
- In a heatproof bowl whisk together the lemon juice and the yolks. Whisk 1 cup of the soup liquid, a little at a time, into the yolk mixture. Add yolk mixture to the soup, whisking.
- Return soup to the stove and reheat over low heat, stirring constantly.
- Stir in the minced fennel leaves just prior to serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.11 Kcal (2919 kJ) | ||
| Calories from fat | 245.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 42% | |
|---|---|---|---|
| Cholesterol | 417.8mg | 139% | |
| Sodium | 5576.87mg | 232% | |
| Potassium | 4076.65mg | 87% | |
| Total Carbs | 79.83g | 27% | |
| Sugars | 21.26g | 85% | |
| Dietary Fiber | 20.69g | 83% | |
| Protein | 24.51g | 49% | |
| Vitamin C | 220.3mg | 367% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 8.9mg | 49% | |
| Calcium | 464.6mg | 46% | |
| Amount Per 100 g | |||
| Calories | 29.75 Kcal (125 kJ) | ||
| Calories from fat | 10.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 42% | |
|---|---|---|---|
| Cholesterol | 17.83mg | 139% | |
| Sodium | 238.01mg | 232% | |
| Potassium | 173.98mg | 87% | |
| Total Carbs | 3.41g | 27% | |
| Sugars | 0.91g | 85% | |
| Dietary Fiber | 0.88g | 83% | |
| Protein | 1.05g | 49% | |
| Vitamin C | 9.4mg | 367% | |
| Iron | 0.4mg | 49% | |
| Calcium | 19.8mg | 46% | |
* 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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