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Chilled Fennel Soup

Yield 7 servings (serving size: 1 cup)
Prep: 19 minutes; Cook: 48 minutes other: 3 hours and 10 minutesThe 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.


  • 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)

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection