CHILLED FENNEL SOUP WITH BUTTERED WALNUTS
Fennel and walnuts team up to make a quick and easy chilled fennel soup for those warm summer days. Because soup should be a year round lunch option!
Provided by Kate Morgan Jackson
Categories Lunch
Time 40m
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of butter in a saucepan and add fennel and onion. Saute until the vegetables start to soften, about 5 minutes or so.
- Add the stock, bring to a simmer, cover and cook until the veggies are completely soft, about 20 minutes.
- Puree the soup with an immersion blender (or in your food processor or blender) until smooth. At this point you can strain the soup through a fine mesh strainer if you want it completely smooth...if you like some texture then skip the straining part.
- Chill the soup in the fridge for at least a few hours and ideally overnight.
- When you are ready to serve, saute the walnuts in the remaining 2 tablespoons of butter until they are starting to toast, about 5 minutes.
- Ladle the soup into bowls and garnish with buttered walnuts, basil, pepper and a drizzle of olive oil.
Nutrition Facts : Calories 271 calories, Sugar 8.6 g, Sodium 1004.9 mg, Fat 21.6 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 6.5 g, Protein 6.9 g, Cholesterol 25.3 mg
CHILLED FENNEL AND LEEK SOUP
Elegant and delicious, this easy fennel and leek soup can be made in advance.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 1/2 quarts
Number Of Ingredients 12
Steps:
- Place leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom. You may need to repeat several times, changing the water each time. Once they are free of grit, transfer to paper towels to drain.
- Melt butter in a large saucepan over medium-low heat. Add onion and fennel seeds along with the salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, about 10 minutes. Add garlic; cook until fragrant but not brown, about 2 minutes.
- Add leeks and fennel to pan, and cook until vegetables are tender, about 10 minutes. Add chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.
- Remove from heat, and let cool slightly. Working in several batches, transfer soup to the jar of a blender, being careful not to fill more than halfway and to cover lid with a kitchen towel, as hot liquid will expand when blended. Puree until smooth. Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.
- To serve, stir in Pernod, if using, and season with salt and pepper. Ladle into soup bowls, and garnish with chervil.
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