Warm Brussels Sprouts and Fennel Vichyssoise - 19g Carbs, 5g Fiber, 3g Sugar
From: Vegetarian Times - December 2012 p.51
This updated vichyssoise is served piping hot to bring out the best flavors.
30 minutes or fewer
Serves: 4
2 Tbsp olive oil
1 5-oz russet potato, peeled and cut into 3/8- to 1/2-inch dice (scant 1 cup)
1 medium fennel bulb, chopped (1 cup), plus 2 Tbsp chopped fennel fronds
1/2 cup chopped shallots
3/4 tsp whole fennel seeds
1/2 tsp salt
12 oz. medium Brussels sprouts, cut into eighths
1. Heat oil in saucepan over medium heat. Add potato, chopped fennel bulb, shallots, and fennel seeds; sauté 3 minutes. Add salt and 3 cups water; bring to a boil. Cover; reduce heat to medium-low, and simmer 10 minutes. Add Brussels sprouts. Cover, and simmer 5 minutes, or until Brussels sprouts are tender, but still bright green.
2. Puree soup in blender in 1-cup batches until very smooth, transferring purée to saucepan after each batch. Season with salt and pepper, if desired, and warm gently on stove. Sprinkle each serving with fennel fronds.
Serves: 4
Serving Size: 1 1/2 cup
Nutrition per Serving: 144 Calories, 7g Total Fat, <1g Saturated Fat, 0mg Cholesterol, 4g Protein, 19g Carbs, 5g Fiber, 3g Sugar, 329mg Sodium
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