Directions:
- In a large pan, sweat the onions in the butter/oil for five minutes.
- Add the fennel and garlic and sweat gently for a further five minutes.
- Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric.
- Season to taste.
- Simmer gently for half an hour, until the fennel is tender.
- Remove the soup from the heat and blend in blender until a smooth thick soup.
- Fortify with a little cream, if desired.
- Serve garnished with the reserved fennel leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 907.33 Kcal (3799 kJ) | ||
| Calories from fat | 0.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 37242.01mg | 1552% | |
| Potassium | 586.7mg | 12% | |
| Total Carbs | 182.96g | 61% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 1.4mg | 8% | |
| Calcium | 76.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 220.94 Kcal (925 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 9068.71mg | 1552% | |
| Potassium | 142.87mg | 12% | |
| Total Carbs | 44.55g | 61% | |
| Sugars | 0.54g | 9% | |
| Dietary Fiber | 1.15g | 19% | |
| Protein | 0.46g | 4% | |
| Vitamin C | 4.5mg | 31% | |
| Iron | 0.3mg | 8% | |
| Calcium | 18.7mg | 8% | |
* 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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