Friday, December 28, 2012

Parsnip and Fennel Soup with Dill

I made Parsnip and Fennel Soup with Dill last night. I found the recipe on Pinterest, it had been posted from Real Simple magazine. It was very good! The parsnip and dill were the true stars of this soup. The only thing I would do differently is I would puree half of the soup in the blender as the recipe said or puree the whole pot. I used a stick blender to puree half and it sort of beat up the other veggies. It would be prettier if I had followed the directions. One more thing in the photo I saw on Real Simple, the soup was much lighter in color. I used a dark vegetable stock and my soup was darker than the photo. If you know of a lighter stock I suggest using it in this recipe.

By the way, I am working on getting those Christmas recipes posted. So stay tuned.




Parsnip and Fennel Soup with Dill
Source: Real Simple
Serves 4

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 Gruy√®re or Swiss cheese (1⁄2 cup)
1/4 cup chopped fresh dill

Directions

Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.

Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.

Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.

Transfer half the mixture to a blender and puree until smooth. Return it to the pot.

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.

Sprinkle the soup with the dill and serve with the cheese toast.

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

Nutritional Information: Calories 477; Fat 13g; Sat Fat 5g; Cholesterol 22mg; Sodium 914mg; Protein 19g; Carbohydrate 70g; Sugar 8g; Fiber 8g; Iron 5mg; Calcium 249mg

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