SPINACH-AND-FENNEL SOUP

Spinach-and-Fennel Soup image

Provided by Molly O'Neill

Categories easy, soups and stews, appetizer

Time 35m

Yield Four servings

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons olive oil
16 cups spinach leaves, stemmed, washed and torn
1 medium onion, peeled and chopped
1 large fennel bulb, trimmed and thinly sliced
1 1/2 cups chicken broth, homemade or low-sodium canned
5 cloves roasted garlic, peeled
1/2 cup lowfat milk
1/4 cup plus 4 teaspoons plain nonfat yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste

Steps:

Heat 1 tablespoon of oil in a large pot over medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.
Heat tablespoon of oil in a large, nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the fennel and cook, stirring often, until lightly browned, about 7 minutes. Add 1 1/2 cup of broth, lower heat and cook until fennel is tender, about 10 minutes.
Coarsely puree the spinach, fennel mixture and roasted garlic in a food processor. Scrape into a large saucepan and stir in the remaining broth, the milk and i cup of yogurt. Place over medium heat until hot. Stir in the lemon juice, salt and pepper. Divide among 4 bowls and top with a teaspoon of yogurt. Serve immediately.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 872 milligrams, Sugar 9 grams