Fennel, Leek, and Potato Soup

This warm take on vichyssoise makes a fine vegetarian appetizer.

Yield: 7 servings (serving size: 1 cup)

Ingredients

• 1  tablespoon  butter
• 2  cups  chopped fennel bulb (about 2 small bulbs)
• 2  cups  thinly sliced leek (about 2 large)
• 1 3/4  cups  (1-inch) cubed peeled baking potato
• 1 1/4  cups  water
• 1/2  teaspoon  salt
• 1/4  teaspoon  fennel seeds
• 1/8  teaspoon  black pepper
• 2  (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• Fennel fronds (optional)

Preparation

Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan; simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.

Nutritional Information

Calories:

85 (31% from fat)

Fat:

2.9g (sat 1.6g,mono 0.5g,poly 0.1g)

Protein:

3.4g

Carbohydrate:

12.7g

Fiber:

1.7g

Cholesterol:

7mg

Iron:

0.8mg

Sodium:

193mg

Calcium:

39mg