Parsnip and Fennel Soup With Dill

Parsnip and Fennel Soup With Dill
Sang An
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Serves 4
preparation
30
minutes
cooking
35
minutes
other
0
minutes

Ingredients

2
tablespoons
olive oil
2
leeks (white and light green parts), sliced into half-moons
2
medium parsnips, peeled and cut into 1⁄4-inch pieces
1
large bulb fennel, cored and cut into 1⁄4-inch pieces
kosher salt and black pepper
1/2
cup
dry white wine
1
pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
5
cups
low-sodium vegetable or chicken broth
1
small baguette, split horizontally
2
ounces grated Gruyère or Swiss cheese (1⁄2 cup)
1/4
cup
chopped fresh dill

Directions

  1. Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.
  3. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.
  4. Transfer half the mixture to a blender and puree until smooth. Return it to the pot.
  5. Meanwhile, heat broiler. Place the bread, cut-side up, on a baking sheet and sprinkle with the cheese. Broil until the cheese melts. Cut into pieces.
  6. Sprinkle the soup with the dill and serve with the cheese toast.
Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 477
  • Fat 13 g
  • Sat Fat 5 g
  • Cholesterol 22 mg
  • Sodium 914 mg
  • Protein 19 g
  • Carbohydrate 70 g
  • Sugar 8 g
  • Fiber 8 g
  • Iron 5 mg
  • Calcium 249 mg
What does this mean? See Nutrition 101.

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