Fennel Soup

Name: Fennel Soup
Ingredients: 1 onion, peeled, finely minced; 2 small leeks, white parts only, carefully cleaned and finely minced; 1 sprig fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 6 cups chicken broth, either fresh or low-sodium canned; 3 bulbs fennel, trimmed and finely chopped, tops reserved for garnish; 2 tablespoons low-fat milk; 4 sprigs flat parsley leaves, rinsed and finely chopped; Red-pepper mousse (optional) (see recipe)

10 ingredients

13 steps

Ingredients

1 onion, peeled, finely minced
2 small leeks, white parts only, carefully cleaned and finely minced
1 sprig fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 cups chicken broth, either fresh or low-sodium canned
3 bulbs fennel, trimmed and finely chopped, tops reserved for garnish
2 tablespoons low-fat milk
4 sprigs flat parsley leaves, rinsed and finely chopped
Red-pepper mousse (optional) (see recipe)

Directions

1

Heat a nonstick pot over low heat.
2

Add the onion, leeks, thyme, salt, pepper and 1/4 cup of the broth, cover the pan and cook over low heat until the vegetables are soft, about 10 minutes.
3

Add the fennel, cover, and continue to cook until the fennel is tender, about 15 minutes.
4

Add the remaining chicken stock and bring it to a boil.
5

Cover, lower the heat and simmer gently for 25 minutes.
6

Puree the soup in a blender until smooth.
7

Strain it through a fine-mesh strainer.
8

Return any of the puree that does not pass through the sieve to the blender, puree again and re-strain, repeating until all the soup has been used.
9

The soup can be refrigerated at this point for up to 3 days.
10

Just before serving, slowly bring the soup to a simmer, remove from the heat and whisk in the milk.
11

Ladle into bowls.
12

The soup can be garnished simply with the reserved fennel tops and chopped parsley.
13

For a more festive -- and flavorful -- dish, add a dollop of red-pepper mousse.