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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You could use celeriac, turnips, or parsnips, but fennel is one of my favorites. Ingredients:
1 (1/2-pound) fennel bulb with stalks |
2 baking potatoes, quartered (about 2 pounds) |
1 tablespoon butter or stick margarine |
2 cups chopped leek (about 3 large) |
3 cups water |
1/2 teaspoon salt |
1 (14 1/2-ounce) can vegetable broth |
1/2 cup minced fresh parsley |
1/4 teaspoon freshly ground black pepper |
8 teaspoons low-fat sour cream |
Directions:
1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Chop bulb to measure 1 cup.
2. Slice quartered potatoes into 1/4-inch-thick slices. Melt butter in a Dutch oven over medium-high heat. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. Add water, salt, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender.
3. Remove 2 cups of soup from pan. Place in a blender; process until smooth. Return pureéd mixture to pan, and stir in fennel fronds, parsley, and pepper. Spoon into bowls; top with sour cream.
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