Chilled Fennel 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

CHILLED CELERY, WATERCRESS AND FENNEL SOUP



Chilled Celery, Watercress and Fennel Soup image

Categories     Soup/Stew     Herb     Vegetable     Celery     Fennel     Summer     Chill     Watercress     Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
8 stalks celery, sliced (about 4 cups)
1 onion, chopped
1 cup chopped fresh fennel bulb
2 garlic cloves, sliced
1/2 teaspoon chopped peeled fresh ginger
3 3/4 cups canned low-salt chicken broth
1/4 cup dry white wine
1 large bunch watercress, trimmed (about 4 cups)
Plain yogurt (optional)

Steps:

  • Melt butter in large pot over medium heat. Add celery, onion, fennel, garlic and ginger. Cover pot. Cook until vegetables are almost tender, stirring occasionally, about 20 minutes. Add broth and wine. Bring to boil. Cover and simmer until vegetables are tender, about 10 minutes. Remove from heat and mix in watercress. Let stand 5 minutes. Working in batches, puree soup in blender until smooth. Transfer to large bowl. Season to taste with salt and pepper. Cover and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Ladle soup into bowls. Top with dollop of yogurt, if desired.

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