Chilled Fennel Soup with Buttered Walnuts

Chilled Fennel Soup with Buttered Walnuts could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe serves 6 and costs $2.05 per serving. This soup has 462 calories, 11g of protein, and 37g of fat per serving. Winter will be even more special with this recipe. A mixture of basil leaves, olive oil, fennel, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Framed Cooks has 108 fans. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 62%, this dish is good. Chilled Fennel Soup With Orange Zest, Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese, and Chilled Potato-leek Soup With Fennel And Watercress (vichyssoise) are very similar to this recipe.

Servings: 6

 

Ingredients:

Basil leaves

4 tablespoons butter

6 cups chicken stock (I like the Imagine and Pacific brands) or water

2 pounds of fennel, trimmed and cut into 1-2 inch pieces

Fresh ground pepper

Olive oil

1 large onion, peeled and chopped

1 cup walnut pieces

Equipment:

sauce pan

immersion blender

food processor

sieve

blender

bowl

ladle

Cooking instruction summary:

1. Melt 2 tablespoons of butter in a saucepan and add fennel and onion. Saute until the vegetables start to soften, about 5 minutes or so.2. Add the stock, bring to a simmer, cover and cook until the veggies are completely soft, about 20 minutes.3. Puree the soup with an immersion blender (or in your food processor or blender) until smooth. At this point you can strain the soup through a fine mesh strainer if you want it completely smooth...if you like some texture then skip the straining part.4. Chill the soup in the fridge for at least a few hours and ideally overnight.5. When you are ready to serve, saute the walnuts in the remaining 2 tablespoons of butter until they are starting to toast, about 5 minutes.6. Ladle the soup into bowls and garnish with buttered walnuts, basil, pepper and a drizzle of olive oil.

 

Step by step:


1. Melt 2 tablespoons of butter in a saucepan and add fennel and onion.

2. Saute until the vegetables start to soften, about 5 minutes or so.

3. Add the stock, bring to a simmer, cover and cook until the veggies are completely soft, about 20 minutes.

4. Puree the soup with an immersion blender (or in your food processor or blender) until smooth. At this point you can strain the soup through a fine mesh strainer if you want it completely smooth...if you like some texture then skip the straining part.

5. Chill the soup in the fridge for at least a few hours and ideally overnight.

6. When you are ready to serve, saute the walnuts in the remaining 2 tablespoons of butter until they are starting to toast, about 5 minutes.

7. Ladle the soup into bowls and garnish with buttered walnuts, basil, pepper and a drizzle of olive oil.


Nutrition Information:

Quickview
461k Calories
11g Protein
37g Total Fat
24g Carbs
10% Health Score
Limit These
Calories
461k
23%

Fat
37g
58%

  Saturated Fat
8g
54%

Carbohydrates
24g
8%

  Sugar
5g
6%

Cholesterol
27mg
9%

Sodium
490mg
21%

Get Enough Of These
Protein
11g
23%

Manganese
1mg
50%

Potassium
1004mg
29%

Copper
0.55mg
28%

Fiber
6g
26%

Vitamin C
20mg
25%

Vitamin B3
5mg
25%

Phosphorus
217mg
22%

Folate
77µg
19%

Vitamin B6
0.35mg
18%

Magnesium
69mg
17%

Vitamin B2
0.29mg
17%

Vitamin E
2mg
16%

Iron
2mg
13%

Vitamin B1
0.18mg
12%

Calcium
109mg
11%

Selenium
7µg
11%

Vitamin K
10µg
10%

Vitamin A
452IU
9%

Zinc
1mg
9%

Vitamin B5
0.5mg
5%

covered percent of daily need
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Food Trivia

Grape growing is the largest food industry in the world as there are more than 60 species and 8000 varieties of grapes.

Food Joke

The City Health Inspector walks into a new restaurant unannounced and takes a seat to where he can see the kitchen. While he is sitting there, an order goes back for a pizza. The chef appears and the Health Inspector nearly chokes when he see that he is not wearing a shirt. The chef then proceeded to grab a lump of pizza dough and press it out flat on his bare chest. Appalled, the Health Inspector had barely finished writing up this infraction when an order came back for a hamburger. The cook proceeded to grab a handful of ground meat and pressed it into a perfect patty in his armpit. Shocked and bewildered, the Health Inspector called for the manager and explained the gravity of the deplorable conditions he had seen. "That's nothing," said the manager, "you should come back at five in the morning when he makes the donuts!"

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