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.

Ana Kelly
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

90 calories; fat 3.9g; saturated fat 2.3g; protein 4.1g; carbohydrates 11.6g; fiber 3.4g; cholesterol 11mg; iron 0.9mg; sodium 609mg; calcium 76mg.
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