Directions:
- Melt half the butter in a saucepan and sauté the shallots until translucent.
- Add the fennel.
- Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened.
- Add the stock and bring to a boil.
- Simmer for 20 minutes.
- Remove from heat and carefully puree the soup in a food processor or with a hand-held blender.
- Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through.
- Meanwhile, cut the bread into 1/2 inch cubes.
- Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted.
- Remove the soup from the heat.
- Stir in the lemon juice, and adjust the seasoning, if necessary.
- Divide the soup between individual bowls.
- Garnish with the croutons and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.14 Kcal (1813 kJ) | ||
| Calories from fat | 36.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 11.81mg | 4% | |
| Sodium | 12520.56mg | 522% | |
| Potassium | 665.86mg | 14% | |
| Total Carbs | 80.41g | 27% | |
| Sugars | 9.25g | 37% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 6.1g | 12% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 1.9mg | 11% | |
| Calcium | 227.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 136.04 Kcal (570 kJ) | ||
| Calories from fat | 11.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 6% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 4% | |
| Sodium | 3932.34mg | 522% | |
| Potassium | 209.13mg | 14% | |
| Total Carbs | 25.25g | 27% | |
| Sugars | 2.91g | 37% | |
| Dietary Fiber | 1.62g | 21% | |
| Protein | 1.92g | 12% | |
| Vitamin C | 6.2mg | 33% | |
| Iron | 0.6mg | 11% | |
| Calcium | 71.4mg | 23% | |
* 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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