Chilled Fennel Soup Recipes

CHILLED FENNEL SOUP

Steps:

• Heat the oil in a large saucepan. And the fennel seeds and fry for 30 seconds. Add the chopped fennel and leeks. Sauté over a medium-low heat for 10 minutes, until soft. Pour in the alcohol, raise the heat, and cook for 2 minutes. Add the water, half the thyme, the lemon strips, ¾ teaspoon salt, and a pinch of white pepper, and simmer gently for 10 minutes. Remove the lemon strips. Blend the soup with a hand-held blender. Leave to cool.
• Once cool, stir in the grated lemon zest, herbs, garlic, and yogurt. Taste, adjust the seasoning, and refrigerate.
• Remove the soup from the fridge 20 minutes before serving so that it's not too cold when you eat it.

CHILLED LEEK & FENNEL SOUP

Steps:

• 1. In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
• 2. Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
• 3. Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups
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CHILLED FENNEL SOUP

Steps:

• Place fennel in a 5-quart casserole with a tightly fitting lid. Toss with olive oil. Cook, covered, at 100 percent power in a high-power microwave oven for 32 minutes, stirring twice.
• Remove from oven and uncover. Immediately scrape mixture into a food processor. Process for several minutes, stopping from time to time to scrape sides of bowl, until mixture is very smooth.
• Add fromage blanc and process until smooth. Add lemon juice and 2 cups of the chicken broth and process until smooth.
• Scrape mixture into a large bowl. Whisk in remaining 2 cups chicken broth, salt and pepper.
• Refrigerate until cold. Coarsely chop 1/2 cup of the fennel tops and sprinkle some over each serving.