Chilled Fennel And Cucumber Soup Recipes

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CHILLED FENNEL SOUP



Chilled Fennel Soup image

Provided by Barbara Kafka

Categories     lunch, weekday, soups and stews, appetizer

Time 45m

Yield 8 cups

Number Of Ingredients 7

5 pounds fennel (5 medium bulbs), trimmed of tops and root ends (reserve tops for garnish) and cut in 1-inch cubes
3 tablespoons olive oil
8 ounces fromage blanc, or skim milk or low-fat cottage cheese
2 tablespoons fresh lemon juice
4 cups chicken broth
1 tablespoon kosher salt
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 4 grams

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