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Parsnip and Fennel Soup With Dill

Parsnip and Fennel Soup With Dill
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Serves 4| Hands-On Time: | Total Time:



  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.
By November, 2010

Nutritional Information

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

Quick Tip

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.