Chilled Fennel-Grapefruit Veloute with Lemon Olive Oil

  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)

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