If you have an immersion blender, use it to puree this creamy soup right in the pot rather than transferring it to a blender or food processor to do the job.
cream of fennel and potato soup
start to finish: 30 minutes
makes: 4 servings
- 1 tablespoon olive oil
- 3 cups chopped fennel (1½ pounds)
- ¾ cup chopped yellow onion
- 1 clove garlic, minced
- 2½ cups reduced-sodium chicken broth
- 8 ounces yellow-flesh potatoes, peeled and sliced
- ¾ cup fat-free milk
- ¼ teaspoon dried thyme, crushed
- 8 ounces uncooked bulk turkey Italian sausage
- 1½ teaspoons lemon juice
- Slivered green onions (optional)
1 In a large saucepan heat oil over medium heat. Add fennel, yellow onion, and garlic; cook for 5 to 6 minutes or until fennel and onion are tender, stirring occasionally. Add broth, potatoes, milk, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender. Cool slightly.
2 Meanwhile, in a medium nonstick skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks; drain off fat.
3 Transfer potato mixture, half at a time, to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in sausage and lemon juice; heat through.
4 Ladle soup into serving bowls. If desired, sprinkle with green onions.
nutrition facts per serving: 254 cal., 9 g total fat (2 g sat. fat), 39 mg chol., 831 mg sodium, 29 g carb., 7 g fiber, 17 g pro.