Ingredients
- 5 pounds fennel (5 medium bulbs), trimmed of tops and root ends (reserve tops for garnish) and cut in 1-inch cubes
- 3 tablespoons olive oil
- 8 ounces fromage blanc, or skim milk or low-fat cottage cheese
- 2 tablespoons fresh lemon juice
- 4 cups chicken broth
- 1 tablespoon kosher salt
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
201 calories; 8 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 8 grams protein; 7 milligrams cholesterol; 1204 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 cups
Preparation
- Place fennel in a 5-quart casserole with a tightly fitting lid. Toss with olive oil. Cook, covered, at 100 percent power in a high-power microwave oven for 32 minutes, stirring twice.
- Remove from oven and uncover. Immediately scrape mixture into a food processor. Process for several minutes, stopping from time to time to scrape sides of bowl, until mixture is very smooth.
- Add fromage blanc and process until smooth. Add lemon juice and 2 cups of the chicken broth and process until smooth.
- Scrape mixture into a large bowl. Whisk in remaining 2 cups chicken broth, salt and pepper.
- Refrigerate until cold. Coarsely chop 1/2 cup of the fennel tops and sprinkle some over each serving.
45 minutes
Dining and Cooking