PREP TIME: 5 min
COOK TIME: 20 min
READY TIME: 25 min
CALORIES: 70 Kcal
⇓ You may also listen to the recipe by pressing the play button below.
- 2 fennel bulbs, with leaves
- 1 onion, finely chopped
- 600 ml (1 pint) Chicken Stock
- 150 ml (¼ pint) skimmed milk
- 1 teaspoon pesto
- Salt and pepper
- Small wholemeal croutons, to serve
1 Remove the feathery leaves from the fennel, and reserve for a garnish. Cut the bulbs into shreds.
2 Put the fennel into a saucepan with the onion, chicken stock, skimmed milk and salt and pepper to taste. Bring to the boil and simmer gently for about 20 minutes until the fennel is just tender.
3 Puree the soup in a food processor or blender until smooth. Return to a clean saucepan, add the pesto and heat through over a low heat.
4 Ladle the hot soup into small bowls. Garnish with the fennel leaves, and serve with wholemeal croutons.
- Calories: 70 Kcal
- Protein: 4 (g)
- Fat: 2 (g)
- Carbohydrate: 10 (g)