Chilled Fennel Soup
- 1 tablespoon butter
- 8 cups sliced fennel bulb (about 2 medium bulbs)
- 2 cups sliced sweet onion (about 1 large)
- 1/2 cup sweet white Italian wine (such as Moscato)
- 1 (32-ounce) container fat-free, less-sodium chicken broth
- 2 teaspoons chicken soup base (such as Better than Bouillon)
- 1/2 cup half-and-half
- 1/2 teaspoon freshly ground black pepper
- Fennel fronds (optional)
- Melt butter in a large Dutch oven over medium-high heat. Add sliced fennel and onion, and saute 9 minutes or until lightly browned. Add wine, chicken broth, and soup base, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until fennel is very tender. Remove from heat; cool 10 minutes.
- Place half of fennel mixture in a blender or food processor; process until very smooth. Pour pureed soup into a large bowl; repeat procedure with remaining half of fennel mixture. Stir in half-and-half and pepper. Cover and refrigerate at least 3 hours or until thoroughly chilled. Ladle soup into individual bowls. Garnish with fennel fronds, if desired.
butter, fennel bulb, sweet onion, sweet white italian wine, chicken broth, chicken soup base, freshly ground black pepper, fennel
Taken from www.myrecipes.com/recipe/chilled-fennel-soup (may not work)