Ingredients
- 1 large head fennel, with as much herb as possible
- 2 large leeks, white part only
- 4 green (Granny Smith) apples
- 1 medium-size onion
- 3 medium-size zucchini, trimmed
- 2 large carrots, scraped and trimmed
- 3 ounces fresh basil, stems removed
- 3 ounces fresh tarragon, stems removed
- ¼ pound butter
- 2 pints chicken stock
- Salt and freshly ground pepper to taste
- 1 small shot glass Pernod (optional)
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Nutritional Information
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Nutritional analysis per serving (8 servings)
272 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 8 grams protein; 34 milligrams cholesterol; 534 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- Finely chop fennel, reserving the herb. Finely chop leeks, 3 apples, onion, zucchini, carrots, basil and tarragon.
- In large saucepan, cook the vegetables in the butter until soft, about 10 minutes. Add chicken stock and simmer 45 minutes.
- Puree soup in food processor or electric blender and, if possible, pass through a food mill with a medium-size blade. Return puree to pot. Add salt and pepper.
- To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.
Dining and Cooking