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
- In a medium saucepan, heat the 2 tablespoons of lemon olive oil.
- 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.
- Add the water and bring to a boil.
- Simmer over low heat until the fennel is very tender, about 20 minutes.
- Working in batches, puree the fennel soup in a blender until smooth.
- Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.
- Stir the grapefruit juice into the fennel soup.
- Add the sugar to the soup and season with salt.
- 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)