Chilled Fennel Soup

recipe
Prep: 19 minutes; Cook: 48 minutes other: 3 hours and 10 minutes

The sweet start and peppery finish of this soup make it a refreshing first course of an alfresco summer meal. A small amount of half-and-half adds body and rich flavor to this smooth, creamy soup.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 90
Fat 3.9 g
Satfat 2.3 g
Protein 4.1 g
Carbohydrate 11.6 g
Fiber 3.4 g
Cholesterol 11 mg
Iron 0.9 mg
Sodium 609 mg
Calcium 76 mg

Ingredients

1 tablespoon butter
8 cups sliced fennel bulb (about 2 medium bulbs)
2 cups sliced sweet onion (about 1 large)
1/2 cup sweet white Italian wine (such as Moscato)
1 (32-ounce) container fat-free, less-sodium chicken broth
2 teaspoons chicken soup base (such as Better than Bouillon)
1/2 cup half-and-half
1/2 teaspoon freshly ground black pepper
Fennel fronds (optional)

Preparation

1. Melt butter in a large Dutch oven over medium-high heat. Add sliced fennel and onion, and sauté 9 minutes or until lightly browned. Add wine, chicken broth, and soup base, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until fennel is very tender. Remove from heat; cool 10 minutes.

2. Place half of fennel mixture in a blender or food processor; process until very smooth. Pour puréed soup into a large bowl; repeat procedure with remaining half of fennel mixture. Stir in half-and-half and pepper. Cover and refrigerate at least 3 hours or until thoroughly chilled. Ladle soup into individual bowls. Garnish with fennel fronds, if desired.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note