Spinach and Fennel Soup

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Category: Soups Summer

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DIRECTIONS

1) Heat 1 tablespoon of oil in a large pot over a medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.

2) Heat 1/2 tablespoon of oil in a large non-stick skillet over medium heat. Add the onion, and cook until soft, about 5 minutes. Add the fennel and cook, stirring often until lightly browned, about 7 minutes. Add 1 cup of the broth, lower the heat and cook, until the fennel is tender, about 10 minutes.

3) Coarsely puree the spinach, fennel mixture and roasted garlic in a processor. Scrape into a large saucepan and stir in the remaining broth, the milk, 3/4 cup of yogurt. Place over a medium heat until hot. Stir in the lemon juice,and season with salt and pepper. Divide among four bowls and garnish with a dollop of yogurt.

INGREDIENTS

1 1/2 TABLESPOONS OLIVE OIL
16 CUPS SPINACH LEAVES, STEMMED AND WASHED
1 MEDIUM ONION, PEELED AND CHOPPED
1 LARGE FENNEL BULB, TRIMMED AND THICKLY SLICED
1 1/2 CUPS CHICKEN BROTH
5 CLOVES, ROASTED GARLIC, PEELED
1 CUP LOW FAT MILK 1 CUP PLUS 4 TEASPOONS PLAIN NON-FAT YOGURT
1 TABLESPOON FRESH LEMON JUICE
1 1/2 TEASPOONS SEA SALT FRESHLY GROUND PEPPER TO TASTE.

QUICK LOOK

PRE-HEAT 200F
PREP TIME: 15 MINS MARINATE: 24HRS
COOK TIME: 2-2 1/2 HRS

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