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Add a photoRaciónes: 4
Ingredientes
- 4 Tbsp. butter
- 1 x garlic clove chopped
- 3 x fennel heads trimmed, minced
- 4 c. vegetable or possibly chicken stock
- 1 lrg orange rind piece scraped of the white (about the size of a Tbsp.)
- 1/2 c. whipping cream
- 1 tsp salt
- 1/2 tsp freshly-grnd white pepper
Direcciones
- In a large saucepan, saute/fry the onion and garlic in butter over low heat for about 10 min. Pour in the stock and bring to a boil. Add in the orange rind and fennel, then reduce heat. Cover and simmer for 45 min. Puree and strain, pressing hard.
- Throw away solids, then return soup to the saucepan. Add in cream, salt, and pepper, reheat, and serve immediately. Garnish each bowl with a curl of orange zest and a sprinkling of fennel fronds.
- Comments: A subtle, fragrant first course; serve this excellent Spanish soup warm to 4 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 152 | 79% |
| Total Fat 17.32g | 22% |
| Saturated Fat 10.75g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 735mg | 31% |
| Potassium 537mg | 15% |
| Total Carbs 9.49g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars -0.06g | 0% |
| Protein 2.0g | 3% |
