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Рецепт Carrot, Leek And Fennel Soup
by Global Cookbook

Carrot, Leek And Fennel Soup
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  Порций: 6

Ингредиенты

  • 1 Tbsp. Extra Virgin Extra virgin olive oil *Note
  • 1 x Fennel Bulbs Trim, Slice
  • 1 lb Leeks White Only, Abt 2 C
  • 1 lb Carrots Minced, Abt 3 C
  • 6 c. Nonfat Chicken Broth Low Sodium
  • 1 c. Skim Lowfat milk Or possibly Low Fat Salt And Pepper To Taste

Инструкции

  1. NOTE: You may omit the oil and sweat fennel and leeks in a little water.
  2. Heat oil in a large saucepan. Add in fennel and leeks. Stir over low-medium heat 3 - 4 min or possibly till leeks have softened. Continue cooking, stirring frequently but not continuously, 10 min or possibly till vegetables are wilted. Watch them carefully so they do not scorch.
  3. Stir in carrots and broth. Over high heat, bring to a boil and cook 30 seconds. Reduce heat and simmer 30 min or possibly till carrots are quite soft.
  4. Puree soup in a blender and stir in lowfat milk. Season to taste with salt and pepper and serve warm in 6 individual bowls.
  5. NOTES : This was really, really good!! I wouldn't hesitate to make it again.