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    You are in: Home / Recipes / Cream of Fennel Soup Recipe
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    Cream of Fennel Soup

    Cream of Fennel Soup. Photo by Julie B's Hive

    1/1 Photo of Cream of Fennel Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Julie B's Hive's Note:

    From a grocery store hand-out booklet. If you've never tried it, then it's time you did and this soup makes it easy to like.

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    Units: US | Metric


    1. 1
      Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste). Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
    2. 2
      Remove bay leaves and discard. Purée soup (use a blender, food processor or immersion blender) to a smooth consistency. Return to pot and swirl in the 1/2 cup potato flakes. Add chopped fronds. Remove pot from heat.
    3. 3
      Core unpeeled apple and chop into a fine dice. Ladle soup into four bowl. Top each with 1 tbsp apple and 1 tbsp cheese.
    4. 4

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    Nutritional Facts for Cream of Fennel Soup

    Serving Size: 1 (433 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 95.1
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 761.0 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 3.4 g
    Sugars 4.9 g
    Protein 5.2 g

    The following items or measurements are not included:

    asiago cheese

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