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.
PEA & FENNEL SOUP
Steps:
- Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Off the heat, add the salt and pepper.
- Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Whisk in the creme fraiche and taste for seasoning. Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top.
- Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
- Yield: 2 cups
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Diana
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
FENNEL, GARLIC AND POTATO SOUP
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
- Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.
CHILLED CELERY, WATERCRESS AND FENNEL SOUP
Categories Soup/Stew Herb Vegetable Celery Fennel Summer Chill Watercress Bon Appétit
Yield Makes about 8 cups
Number Of Ingredients 10
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.
CHILLED FENNEL SOUP
Provided by Barbara Kafka
Categories lunch, weekday, soups and stews, appetizer
Time 45m
Yield 8 cups
Number Of Ingredients 7
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
CARROT FENNEL SOUP
Provided by Ruth Cousineau
Categories Soup/Stew Blender Appetizer Quick & Easy Dinner Fennel Carrot Fall Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with rack in lowest position.
- Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
- Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
CHILLED LEEK & FENNEL SOUP
Refreshing, light and tasty, this cold soup is great to enjoy during the summer months. VIDEO https://www.youtube.com/watch?v=OH2H7qgwZuw
Provided by CLUBFOODY
Categories Vegetable
Time 50m
Yield 6 cups
Number Of Ingredients 12
Steps:
- In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
- Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
- Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups.
Nutrition Facts : Calories 191.4, Fat 14.9, SaturatedFat 6.1, Cholesterol 29.9, Sodium 499.2, Carbohydrate 11.4, Fiber 2.2, Sugar 3.1, Protein 5.6
CHILLED BEET-AND-FENNEL SOUP
The 2005 RecipeZaar World Tour has me in search of new recipes from regions around the world. This is an untried recipe from Cooking Light. I love the flavor that fennel introduces to any dish, including this elegant borscht. If you try it ahead of me, please let me know what you think.
Provided by justcallmetoni
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
- Add oil to a medium non-stick pan and saute onions for two or three minutes. Add sliced fennel and 1/4 cup water and bring to a low boil. Reduce heat to a simmer, cover and cook for simmer 20 minutes or until fennel is tender.
- Combine fennel bulb mixture, beet mixture, yogurt, milk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.
Nutrition Facts : Calories 149.6, Fat 4, SaturatedFat 0.6, Cholesterol 1.8, Sodium 311.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.9, Protein 6.7
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- Heat the oil in a large saucepan. And the fennel seeds and fry for 30 seconds. Add the chopped fennel and leeks. Sauté over a medium-low heat for 10 minutes, until soft. Pour in the alcohol, raise the heat, and cook for 2 minutes. Add the water, half the thyme, the lemon strips, ¾ teaspoon salt, and a pinch of white pepper, and simmer gently for 10 minutes. Remove the lemon strips. Blend the soup with a hand-held blender. Leave to cool.
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