Name: Fennel and Potato Soup
Ingredients: 1 med-large bulb fennel, trimmed, cored, and sliced thin; 2 med Yukon Gold or other waxy-fleshed potatoes, unpeeled and sliced thin; Several good grinds black pepper; 1-2 tablepoons grated Parmesan cheese (optional); 2 teaspoon dried basil; 1 teaspoon dried thyme; 1-2 tablespoons flour (optional); 1 can low-fat, low-sodium chicken broth; 1 cup evaporated skim milk

Fennel and Potato Soup

Ingredients

1 med-large bulb fennel, trimmed, cored, and sliced thin
2 med Yukon Gold or other waxy-fleshed potatoes, unpeeled and sliced thin
Several good grinds black pepper
1-2 tablepoons grated Parmesan cheese (optional)
2 teaspoons dried basil
1 teaspoon dried thyme
1-2 tablespoons flour (optional)
1 can low-fat, low-sodium chicken broth
1 cup evaporated skim milk

Instructions

Place fennel and potato slices in a large, shallow casserole dish. Microwave on high 8-10 minutes or until very tender. Sprinkle with pepper, Parmesan (if using), basil, and thyme. If you would like a thick, stewy soup, sprinkle on flour and stir into vegetables. Pour in evaporated skim milk, then enough broth to cover. Place in 400 degree oven for 20 minutes or until very hot and bubbly. Serve in soup plates with bread or toast. Serves 2.