08-11-07, 01:28 AM
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,851
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Spring Fennel and Pea Soup
SPRING FENNEL AND PEA SOUP Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:30:00 Calories: 152
Fat: 8 grams
Protein: 7 grams
Carbohydrates: 11 grams
Fiber: 3 grams
Net Carbs: 7 grams
1 medium fennel bulb, with stalks (about 4 cups)
3 cans (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen peas, slightly thawed
2 teaspoons shallots, roughly chopped
1/2 cup heavy cream
1 tablespoon chopped fresh mint, for garnish
salt and freshly ground black pepper
1. Coarsely chop fennel and place in a large saucepan.
Add broth and bring to a boil; reduce heat and simmer
20 minutes, until fennel is very soft. Strain broth into a
large bowl and set aside.
2. In a blender, starting on low speed and increasing to
high, pure peas, shallots and fennel, using reserved
fennel broth to about 1-inch under the solids (depending
on size of blender, this may take 2 to 3 batches). Soup
should be smooth and thick, but still have some texture.
3. Place soup back into saucepot on medium heat and
bring to a simmer. Finish with cream, mint and season
with salt and pepper. Serve hot or chill in an airtight
container until cold.
This vibrant green-colored soup has a fresher taste than
traditional split pea soup. The addition of mint gives it an added
crispness of flavor. Atkins - Spring Fennel and Pea Soup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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