Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Carrot, Leek And Fennel Soup
- add review
- #53223
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon extra virgin olive oil*
1 fennel bulbs, trimmed and sliced
1 pound leeks, white only
1 pound carrots, chopped
6 cups nonfat chicken broth, low sodium
1 cup skim milk, or low fat
salt and pepper, to taste
directions
* You may omit the oil and sweat fennel and leeks in a little water.
Heat oil in a large saucepan. Add fennel and leeks. Stir over low-medium heat for 3-4 minutes or until leeks have softened. Continue cooking, stirring frequently but not continuously, for 10 minutes or until vegetables are wilted. Watch them carefully so they don't scorch.
Stir in carrots and broth. Over high heat, bring to a boil and cook for 30 seconds. Reduce heat and simmer for 30 minutes or until carrots are quite soft.
Puree soup in a blender and stir in milk. Season to taste with salt and pepper and serve hot in individual bowls.
added by
classygirl
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments