Chilled Cream of Fennel Soup
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Description: Requires chicken stock, tarragon, butter, onions, and garlic. Makes six servings, from Recipe Source.
RecipeSource: Chilled Cream Of Fennel Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * CHILLED CREAM OF FENNEL SOUP Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Butter 2 md Onions -- chopped 3 Cloves garlic -- chopped 2 Fennel bulbs -- slice crosswise 1/4 c Parsley, fresh -- minced 5 c Chicken stock 1/4 c Lemon juice Salt & white pepper to taste 2 ts Tarragon, fresh -- minced 2 c Half-and-half Fennel fronds (garnish) In a large, heavy pot, melt the butter. Saute the onions until they are soft. Add the garlic, and saute for another minute or so. Add the fennel, parsley, and stock, and bring the mixture to a boil. Reduce the heat, and simmer the mixture about 20 minutes, until the fennel is quite tender. Puree the mixture in batches in a blender or food processor. Stir in the lemon juice, salt, white pepper, and tarragon. Chill the soup thoroughly. Stir the half-and-half into the soup, and adjust the seasonings. Serve the soup garnished with fennel fronds. Source: “Cold Soups†by Linda Ziedrich - - - - - - - - - - - - - - - - - -
Size: 1298 chars
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