Lobster-Fennel Soup

SERVINGS
2

INGREDIENTS
1 tablespoon olive oil
2 fennel bulbs, chopped
1 1/2 teaspoons crushed fennel seed
14 1/2-ounces chicken broth
1/2 cup cooked lobster meat

PREPARATION
Make the broth: Heat olive oil in a large saucepan over medium heat. Add the fennel and fennel seed and cook for 2 minutes. Add the chicken broth and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer, cover, and cook until the fennel is tender - about 25 minutes. Strain the broth, reserving the cooked fennel. Divide the broth between 2 bowls and add 3 tablespoons of the reserved fennel and the lobster meat. Serve immediately.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 165
Total Fat: 9 g
Saturated Fat: g
Cholesterol: 11 mg
Sodium: 237 mg
Carbohydrates: 18.7 g
Fiber: 11 g
Protein: 7 g

Originally published in

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