With consecutive 42 degree days in Melbourne this week, I was keen for somethings chilled, and this was the result. A silky smooth chilled soup. I wasn’t sure that Big H would go for the aniseed taste of the fennel but he did!
Fennel is also great for breastfeeding mums with supply or letdown reflex issues – maybe that’s why H like it. I consumed by fair share of fennel in the early days after being given that advise. I added it to smoothies, roasted it, grilled it, soups, etc…
Chilled Fennel Soup
Ingredients
- 300 g fennel (approximately 2 large bulbs)
- 1/2 leek
- Butter
- Tarragon
- 2 1/2 cups organic chicken stock (or vegetable stock)
Instructions
- Sauté the trimmed and chopped fennel and leek with 1 tablespoon of butter to soften - about 5 minutes
- Add 2 1/2 cups stock; boil, cover, lower the heat and simmer until fennel is tender - about 15 minutes
- Cool slightly and purée
- 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
- Refrigerate
- When cool, garnish with tarragon and serve
Notes
Adapted from NY Times - 12 Cold Soups
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