Chilled Fennel Soup

Name: Chilled Fennel Soup
Total time: 45 min
Yield: 8 cups
Ingredients: 5 pounds fennel (5 medium bulbs), trimmed of tops and root ends (reserve tops for garnish) and cut in 1-inch cubes; 3 tablespoons olive oil; 8 ounces fromage blanc, or skim milk or low-fat cottage cheese; 2 tablespoons fresh lemon juice; 4 cups chicken broth; 1 tablespoon kosher salt; Freshly ground pepper to taste

By Barbara Kafka

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:8 cups

5pounds fennel (5 medium bulbs), trimmed of tops and root ends (reserve tops for garnish) and cut in 1-inch cubes
3tablespoons olive oil
8ounces fromage blanc, or skim milk or low-fat cottage cheese
2tablespoons fresh lemon juice
4cups chicken broth
1tablespoon kosher salt
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Add fromage blanc and process until smooth. Add lemon juice and 2 cups of the chicken broth and process until smooth.
Step 4
Scrape mixture into a large bowl. Whisk in remaining 2 cups chicken broth, salt and pepper.
Step 5
Refrigerate until cold. Coarsely chop ½ cup of the fennel tops and sprinkle some over each serving.