Directions:
- Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
- In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 934.02 Kcal (3911 kJ) | ||
| Calories from fat | 824.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.6g | 141% | |
|---|---|---|---|
| Cholesterol | 377.6mg | 126% | |
| Sodium | 539.39mg | 22% | |
| Potassium | 548.99mg | 12% | |
| Total Carbs | 11.91g | 4% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 19.65g | 39% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 1.3mg | 7% | |
| Calcium | 209.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 272.28 Kcal (1140 kJ) | ||
| Calories from fat | 240.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.7g | 141% | |
|---|---|---|---|
| Cholesterol | 110.07mg | 126% | |
| Sodium | 157.24mg | 22% | |
| Potassium | 160.04mg | 12% | |
| Total Carbs | 3.47g | 4% | |
| Sugars | 0.26g | 4% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 5.73g | 39% | |
| Vitamin C | 2.3mg | 13% | |
| Iron | 0.4mg | 7% | |
| Calcium | 61mg | 21% | |
* 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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