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Calvinperez: "Good flavor, but way too much stock! It was so wa…" Read More
9Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil (plus extra to serve)
- 2 fennel bulbs (medium, cut into 2cm pieces)
- 6 garlic cloves (finely chopped)
- sea salt
- 1.5 liters chicken stock
- 3 handfuls fresh basil leaves (plus extra to garnish)
- 125 mL cream (pure)
- 40 grams grated Parmesan (plus extra to serve)
- freshly ground pepper
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol45mg15% |
Sodium970mg40% |
Potassium1040mg30% |
Protein19g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A25% |
Vitamin C30% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Calvinperez 4 years ago
Good flavor, but way too much stock! It was so watery after blending that I had to let it boil down...thankfully I was successful in thickening it up a bit. Typically a potato or two would do this, but this recipe lacks anything that would add body. My soup didn’t resemble the photo despite following the recipe exactly 🤷🏼♀️.