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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 0
Calories 2
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 5mg 0 %
Potassium 24mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 5 %
Calcium 0 % Iron 6 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • FENNEL LEEK AND SPINACH SOUP

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FENNEL LEEK AND SPINACH SOUP

Reference:

Bon Appétit, April 1997

Prep:

Active time: 1 hr Start to finish: 1 3/4 hr

Servings:

Makes 8 servings.

Ingredients
6 tbsps (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Cooking Instructions
Step 1 Melt margarine in large pot over medium heat. Add fennel and leeks. Saut until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
Step 2 Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 dau ahead. Refrigerate until cold, then cover and keep refrigerated.)
Step 3 Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.