Parsnip And Fennel Soup With Dill

Name: Parsnip And Fennel Soup With Dill
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 4
Cuisine: Global
Ingredients: 1 small baguette, split horizontally; 118 milliliters dry white wine; 1 large bulb fennel, cored and cut into 1?4-inch pieces; 59 milliliters chopped fresh dill; 4 servings kosher salt and black pepper; 2 leeks (white and light green parts), sliced into half-moons; 1 liters low-sodium vegetable or chicken broth; 2 Tbsps olive oil; 2 mediums parsnips, peeled and cut into 1?4-inch pieces; 57 grams grated Gruyère or Swiss cheese (1?2 cup); 454 grams Yukon gold potatoes, peeled and cut into 1?2-inch pieces

Parsnip And Fennel Soup With Dill might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 527 calories, 21g of protein, and 16g of fat per serving. This recipe serves 4. Head to the store and pick up baguette, swiss cheese, bulb fennel, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 37 minutes.