Potato-Fennel Soup

Name: Potato-Fennel Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 larges carrots, diced; 4 slices crusty Italian bread, toasted; 59 milliliters chopped fresh parsley and/or dill; 1 large bulb fennel, diced (stems and fronds reserved); 4 servings Kosher salt and freshly ground pepper; 3 larges leeks; 118 milliliters low-fat ricotta cheese; 355 milliliters skim milk; 2 Tbsps unsalted butter; 907 grams Yukon gold potatoes, peeled and cut into 1-inch pieces

You can never have too many main course recipes, so give Potato-Fennel Soup a try. One serving contains 519 calories, 22g of protein, and 10g of fat. This vegetarian recipe serves 4. If you have skim milk, leeks, butter, and a few other ingredients on hand, you can make it. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.

Ingredients you will need

Fennel

Leek

Water

Equipment you will use

Pot

Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse.

Ingredients you will need

Leek

Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.

Ingredients you will need

Salt And Pepper