Chilled Cream of Fennel Soup

This chilled fennel soup is refined, light, and perfect when you want a first course that feels special without a lot of fuss. Two whole fennel bulbs simmer with onions, garlic, parsley, and chicken broth until completely tender, then get pureed smooth and chilled before finishing with half-and-half.

The anise flavor of fennel mellows significantly when cooked. By the time it’s pureed and chilled, the flavor is gentle and sweet rather than aggressive. Fresh tarragon adds a complementary herbal note, and a generous quarter cup of lemon juice keeps the whole thing bright and prevents the cream from making it taste flat.

Chill the pureed base thoroughly before adding the half-and-half. The cream goes in cold-to-cold. This keeps the texture velvety and the flavor clean. Adjust the seasoning after adding the cream, since cold dulls flavors and you’ll likely need more salt.

Chef Tips

• Puree in batches and blend until completely smooth. Any fibrous fennel pieces ruin the silky texture.
• Chill for at least 3-4 hours. Lukewarm cream soup is not appetizing.
• White pepper instead of black keeps the soup pale and elegant without visible specks.
• Save the fennel fronds for garnish. Their feathery texture and mild anise flavor tie the presentation together.

Variations

• Vegan version: Use vegetable broth and full-fat coconut milk instead of chicken broth and half-and-half.
• Warm service: Serve this soup hot in winter. Just stir in the half-and-half over gentle heat without boiling.
• Fennel-pear: Add a ripe pear to the pot while simmering for a sweeter, more complex flavor.