Chilled Fennel Soup


  • 300 g fennel (approximately 2 large bulbs)
  • 1/2 leek
  • Butter
  • Tarragon
  • 2 1/2 cups organic chicken stock (or vegetable stock)


  1. Sauté the trimmed and chopped fennel and leek with 1 tablespoon of butter to soften - about 5 minutes
  2. Add 2 1/2 cups stock; boil, cover, lower the heat and simmer until fennel is tender - about 15 minutes
  3. Cool slightly and purée
  4. I used a vitamin to purée which produces a beautiful creamy soup but depending on your type of blender you may need to strain the mixture at this point
  5. Refrigerate
  6. When cool, garnish with tarragon and serve

Recipe Notes

Adapted from NY Times - 12 Cold Soups