Chilled Fennel-Grapefruit Veloute with Lemon Olive Oil

• 2 tablespoons lemon olive oil (see Note), plus more for garnish
• One 1-pound fennel bulb, cored and thinly sliced, plus chopped fennel fronds, for garnish
• Salt
• 3 cups water
• 1/4 cup plus 2 tablespoons fresh grapefruit juice, strained
• Pinch of sugar

1. In a medium saucepan, heat the 2 tablespoons of lemon olive oil.
2. Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes.
3. Add the water and bring to a boil.
4. Simmer over low heat until the fennel is very tender, about 20 minutes.
5. Working in batches, puree the fennel soup in a blender until smooth.
6. Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.
7. Stir the grapefruit juice into the fennel soup.
8. Add the sugar to the soup and season with salt.
9. Ladle the soup into bowls, garnish with a little lemon olive oil and chopped fennel fronds and serve.

lemon olive oil, fennel bulb, salt, water, fresh grapefruit juice, sugar

Taken from www.foodandwine.com/recipes/chilled-fennel-grapefruit-veloute-lemon-olive-oil (may not work)