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Ingredients
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2 star anise
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2 cardamom pods
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1 teaspoon coriander seeds
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olive oil
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4 bulbs fennel, chopped
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1 large onion, chopped
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1 leek, sliced
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salt to taste
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1 cup dry white wine
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5 cups vegetable broth
Directions
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Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
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Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.
Nutrition Facts (per serving)
254 | Calories |
8g | Fat |
32g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 254 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 5% |
Sodium 745mg | 32% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 10g | 36% |
Total Sugars 7g | |
Protein 5g | 10% |
Vitamin C 34mg | 37% |
Calcium 174mg | 13% |
Iron 3mg | 18% |
Potassium 1126mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.