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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt half the butter in a saucepan and sauté the shallots until translucent. | 2. Add the fennel. | 3. Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened. | 4. Add the stock and bring to a boil. | 5. Simmer for 20 minutes. | 6. Remove from heat and carefully puree the soup in a food processor or with a hand-held blender. | 7. Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through. | 8. Meanwhile, cut the bread into 1/2 inch cubes. | 9. Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted. | 10. Remove the soup from the heat. | 11. Stir in the lemon juice, and adjust the seasoning, if necessary. | 12. Divide the soup between individual bowls. | 13. Garnish with the croutons and chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	3		chopped	345.6	80.64	12.0	0.48
fennel bulb	2		sliced	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
vegetable stock chicken	2	cups		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
white bread	2	slices		-	-	-	-
garlic clove	1		chopped	-	-	-	-
lemon juice zest	1		juice	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.