Chilled Fennel Soup

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 3.9g
  • Saturated fat: 2.3g
  • Protein: 4.1g
  • Carbohydrate: 11.6g
  • Fiber: 3.4g
  • Cholesterol: 11mg
  • Iron: 0.9mg
  • Sodium: 609mg
  • Calcium: 76mg

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. 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. 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.
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