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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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from Gourmet Magazine, December 2003. Very rich - small servings are quite appropriate. The use of FF half and half reduces it to a mere 1 WW point per serving. Ingredients:
1 leek, chopped (1/2 cup) |
1 large red onion, chopped (1 1/2 cups) |
1/4 lb fennel bulb, stalks discarded and bulb cored and chopped (1/2 to 3/4 cup) |
1 large garlic clove, minced |
1 tablespoon unsalted butter |
1/8 cup dry white wine |
1 cup vegetable stock |
1/2 cup water |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 dash freshly grated nutmeg |
1/2 cup fat-free half-and-half |
Directions:
1. Wash leeks well in a bowl of cold water, then lift out and drain well.
2. Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
3. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes.
4. Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
5. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.
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