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Leek and Fennel Soup With Poached Haddock
CHATELAINE13Ingredients
50Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 3 Tbsp. pernod (or ouzo)
- 2 tsp. lemon zest
- 500 grams haddock (wild Atlantic, caught with handline)
- 1 Tbsp. fennel seeds
- 2 garlic cloves (minced)
- 2 leeks (white parts only, chopped)
- 1 fennel bulb (chopped, fronds reserved)
- 900 mL vegetable broth (carton)
- 1/4 tsp. salt
- 1/3 cup cream
- 2 Tbsp. chopped fresh parsley
- 2 tsp. lemon juice
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium1180mg49% |
| Potassium800mg23% |
| Protein26g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C30% |
| Calcium15% |
| Iron20% |
* 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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