Traditional recipes

Chilled Fennel Soup

Chilled Fennel Soup

Ingredients

  • 70 Milliliters olive oil
  • 2 1/2 Teaspoons teaspoons fennel seeds
  • 3 large fennel bulbs, roughly chopped into 1-inch dice
  • 2 leeks, chopped into ½-inch slices
  • 100 Milliliters arak, ouzo, or Pernod
  • 1.1 Liters water
  • 2 Tablespoons chopped thyme
  • 1 lemon, half of the zest shaved into strips, half the zest grated
  • Salt
  • White pepper
  • 20 Grams dill, chopped
  • 10 Grams mint, chopped
  • 5 Grams coriander, chopped
  • 1 garlic clove, peeled and crushed
  • 200 Grams Greek yogurt

Directions

Heat the oil in a large saucepan. And the fennel seeds and fry for 30 seconds. Add the chopped fennel and leeks. Sauté over a medium-low heat for 10 minutes, until soft. Pour in the alcohol, raise the heat, and cook for 2 minutes. Add the water, half the thyme, the lemon strips, ¾ teaspoon salt, and a pinch of white pepper, and simmer gently for 10 minutes. Remove the lemon strips. Blend the soup with a hand-held blender. Leave to cool.

Once cool, stir in the grated lemon zest, herbs, garlic, and yogurt. Taste, adjust the seasoning, and refrigerate.

Remove the soup from the fridge 20 minutes before serving so that it’s not too cold when you eat it.


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003


Chilled Fennel Soup - Recipes

Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.

1 TBS butter
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
(reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat set aside to cool for a while.

Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003