Chilled Leek & Fennel Soup

READY IN: 50minsYIELD: 6 cups

INGREDIENTS

  • 2tablespoonsolive oil
  • 1cupred onion, chopped
  • 1cupleek, washed and chopped
  • 2cupsfennel bulbs, cored and sliced
  • 2cupszucchini, quartered and sliced
  • 1teaspoonsea salt (to taste)
  • 2garlic cloves, pressed
  • 4cupslow sodium chicken broth (substitute vegetable broth)
  • 2tablespoonslemon juice
  • 1teaspoonblack pepper (to taste)
  • 12 cupheavy cream
  • 3slicesbacon (cooked and crumbled)
  • NUTRITION INFO

    Serving Size: 1 (1845) g

    Servings Per Recipe:1

    Calories: 191.4

    Calories from Fat 134 g 70 %

    Total Fat 14.9 g 22 %

    Saturated Fat 6.1 g 30 %

    Cholesterol 29.9 mg 9 %

    Sodium 499.2 mg 20 %

    Total Carbohydrate11.4 g 3 %

    Dietary Fiber 2.2 g 8 %

    Sugars 3.1 g 12 %

    Protein 5.6 g 11 %

    DIRECTIONS

  • In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
  • Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
  • Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups.
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