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Chilled Cream of Fennel Soup

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YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
2 2
MEDIUM MEDIUM ONIONS
chopped
3 3
EACH EACH GARLIC CLOVES
chopped
2 2
EACH EACH FENNEL BULB
slice crosswise *
¼ 59
CUP ML PARSLEY LEAVES
fresh, minced
5 1.2
CUPS L CHICKEN BROTH
¼ 59
CUP ML LEMON JUICE
1 1
X X SALT *
1 1
X X WHITE PEPPER *
2 1E+1
TEASPOONS ML TARRAGON LEAVES
fresh, minced
2 473
1 1
X X FENNEL BULB
fronds *

Directions

In a large, heavy pot, melt the butter.

Sauté the onions until they are soft.

Add the garlic, and sauté for another minute or so.

Add the fennel, parsley, and stock, and bring the mixture to a boil.

Reduce the heat, and simmer the mixture about 20 minutes, until the fennel is quite tender.

Purée the mixture in batches in a blender or food processor.

Stir in the lemon juice, salt, white pepper, and tarragon.

Chill the soup thoroughly.

Stir the half-and-half into the soup, and adjust the seasonings.

Serve the soup garnished with fennel fronds.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 509g (18.0 oz)
Amount per Serving
Calories 353 60% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 525mg 22%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 25g
Vitamin A 19% Vitamin C 34%
Calcium 17% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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