Chilled Cream of Fennel Soup
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | medium |
onions
chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| 2 | each |
fennel bulb
slice crosswise |
*
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| 5 | cups |
chicken broth
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 2 | teaspoons |
tarragon leaves
fresh, minced |
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | x |
fennel bulb
fronds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | medium |
onions
chopped |
|
| 3 | each |
garlic cloves
chopped |
|
| 2 | each |
fennel bulb
slice crosswise |
*
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 1.2 | l |
chicken broth
|
|
| 59 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1E+1 | ml |
tarragon leaves
fresh, minced |
|
| 473 | ml |
light cream (half&half)
|
|
| 1 | 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.
