*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -