FENNEL SPINACH SAUTE
Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
WHITE BEAN FENNEL SOUP
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
CREAMY LEEK AND SPINACH SOUP
Creamy leek, spinach, and ham soup. Serve with a nice bread.
Provided by Kim Playfair
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter in a stockpot over medium heat; cook and stir leek and spinach until leek is tender, 5 to 10 minutes. Stir flour into leek mixture and cook over medium-high, stirring constantly, until mixture flour is dissolved, about 2 minutes. Remove stockpot from heat.
- Mix broth, ham, and ham bone into leek mixture; cook, stirring occasionally, over low heat until soup is slightly thickened, about 15 minutes.
- Blend yogurt, egg yolks, salt, and pepper together in a blender or food processor until smooth; carefully stir into soup. Cook soup until heated through, about 5 minutes more. Remove and discard ham bone.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 8 g, Cholesterol 55.6 mg, Fat 8.1 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 3.7 g, Sodium 367.8 mg, Sugar 3.3 g
NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE
Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998.
Provided by winkki
Categories Spinach
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Begin the roasted leeks:.
- Preheat the oven to 450 degrees.
- Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
- Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
- Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
- Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
- Add zucchini and potatoes; mix well.
- Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
- spinach wilts.
- Puree in batches in a blender.
- (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
- Return the puree to the pot.
- Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
SPINACH-AND-FENNEL SOUP
Provided by Molly O'Neill
Categories easy, soups and stews, appetizer
Time 35m
Yield Four servings
Number Of Ingredients 11
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
SPINACH GARLIC SOUP
This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results
Provided by MissPenny
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5qt Dutch oven, bring spinach, broth and carrots to a boil.
- Reduce heat; simmer 5 minutes, stirring occasionally.
- Remove from the heat; cool to luke-warm.
- Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
- Add flour; cook and stir over low heat for 3-5 minutes.
- Add to spinach mixture.
- Puree in small batches in a blender or food processor until finely chopped.
- Place in a large saucepan.
- Add cream, milk, and pepper, heat through but do not boil.
SPINACH FENNEL SOUP
Categories Soup/Stew Leafy Green Herb High Fiber Spring Gourmet
Yield Makes about 8 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor purée the soup in batches. The soup may be served hot or chilled.
FENNEL, LEEK AND SPINACH SOUP
Categories Soup/Stew Blender Vegetable Passover High Fiber Wheat/Gluten-Free Fennel Leek Spinach Kosher Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
- Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
SPINACH, FENNEL, AND ZUCCHINI FRITTATA
This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.
Provided by Kim
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g
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From everydayhealthyrecipes.com
5/5 (1)Total Time 29 minsCategory LunchCalories 90 per serving
- To prepare the fennel start by rinsing the bulbs thoroughly. Cut off the roots (if present) and trim off the green stalks 1-2 inches above the bulb (they are quite tough and fibrous). You don't need to cut out the core.Cut the bulb lengthwise then cut the halves again so that you end up with 4 parts. Slice each part across quite thinly (into approx. 5mm strips).
- In a large pot heat up the oil, butter and fennel seeds and cook gently until the butter has melted.
- Add the onion, garlic, celery and fennel, season lightly, stir and cook over a medium heat for about 5 minutes stirring often.
- Cover, lower the heat and ‘sweat’ the vegetable mixture for about10 minutes or until the fennel is tender, stirring often (do not let the vegetables brown).
SPINACH AND LENTIL SOUP RECIPE - GOOD FOOD
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Servings 4Total Time 1 hr 30 minsCategory Lunch
- Put the lentils in a large saucepan and cover with cold water. Bring to the boil over medium—high heat, then reduce the heat and simmer for 10 minutes. Drain and return to the saucepan. Add the stock and 500 ml (17 fl oz/2 cups) of water and bring to the boil. Reduce the heat to medium and simmer for 15 minutes.
- Meanwhile, gently heat 2 tablespoons of the oil in a heavybased frying pan. Add the onion, fennel, carrot, fennel seeds and cayenne pepper. Lightly crush the bay leaves in your hand and add them to the pan. Sauté over low heat for 5 minutes, or until the onion is translucent but not browned. Stir through the tomato paste. Add the onion mixture to the lentils and simmer, partially covered, for 20 minutes, or until the lentils and vegetables are tender.
- Gently heat the remaining oil in a frying pan over low heat. Add the garlic and 2 handfuls of the spinach and cook, stirring, for 2–3 minutes, or until the spinach has wilted. Add the paprika. Add the spinach mixture to the soup and simmer for 2 minutes.
- Remove the saucepan from the heat and discard the bay leaves. Transfer half the soup to a blender or small processor fitted with the metal blade. Whizz for 30 seconds, or until smooth. Return the puréed soup to the saucepan and add the remaining spinach. Season to taste. Drizzle with extra virgin olive oil and sprinkle with freshly ground black pepper.
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Reviews 10Estimated Reading Time 2 mins
- In the bottom of a large pot or Dutch oven, cook and crumble the sausage. Add the onions and fennel and cook a few more minutes, just until the onions start to soften. Add all remaining ingredients, EXCEPT for the kale and spinach. Simmer for half an hour. Taste and adjust seasonings as desired.
- Add the greens and stir to combine. Simmer for just a few minutes, until they are slightly softened and wilted. Top individual servings with plenty of shredded cheese. Enjoy!
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From familiekocht.com
4.5/5 (23)Total Time 30 minsCategory SoupCalories 270 per serving
- Die Zwiebel und den Knoblauch putzen und klein schneiden. Die Kartoffeln schälen, den Fenchel waschen und beides grob würfeln.
- Zwiebel und Knoblauch im Bratöl anschwitzen. Die Kartoffeln dazugeben und 5 Minuten anbraten. Jetzt die Fenchelwürfel dazugeben und mit Gemüsebrühe aufgießen und etwa 10 Minuten lang köcheln lassen. Danach die Suppe cremig pürieren.
- Etwa 1/3 der Suppe in einen Mixer oder kleinen extra Topf geben und mit dem rohen Babyspinat pürieren.
- Suppe servieren, indem ihr zuerst die helle Suppe in die Teller gebt und dann etwas von der grünen Suppe hineingießt und leicht mit einem Löffel einrührt, bis ein schönes Muster entsteht.
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From myrecipes.com
3.5/5 (7)Calories 96 per servingServings 8
- Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop; set aside.
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- Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.
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5/5 (1)Total Time 30 minsCategory Main DishCalories 358 per serving
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- Add 2 tablespoons unsalted vegetable broth to a (non-stick) Dutch oven or large pot (large enough to hold all ingredients plus the cooked pasta) and heat over medium heat. Add shallots and garlic and cook for 2 minutes, stirring.
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From woolworths.com.au
Cuisine AustralianCategory EntreesServings 8Total Time 25 mins
- Add fennel and peas and bring to the boil. Reduce heat and simmer gently for 15 minutes or until fennel is just soft and peas are still bright green.
- Remove from the heat and allow to cool slightly before puréeing with a stick blender, or in a food processor, until smooth and creamy.
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Servings 4Total Time 1 hr
- Bring chicken stock to a boil with bouillon. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
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- Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 35 minutes.
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