Best Chilled Leek Fennel Soup Recipes

Chilled Fennel and Leek Soup image

Provided by Martha Stewart

Yield Makes 4 1/2 quarts

Number Of Ingredients 12

6 medium leeks (about 1 1/4 pounds), white and light-green parts only, thinly sliced
1/2 cup (1 stick) unsalted butter
1 large yellow onion, diced
1 teaspoon fennel seeds
1/2 teaspoon coarse salt, plus more for seasoning
1/8 teaspoon freshly ground pepper, plus more for seasoning
2 garlic cloves, minced
3 medium fennel bulbs (about 2 pounds), trimmed and roughly chopped
8 cups homemade or low-sodium canned chicken stock
4 cups cold water
2 tablespoons Pernod (optional)
Chervil sprigs, for garnish

Steps:

Place leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom. You may need to repeat several times, changing the water each time. Once they are free of grit, transfer to paper towels to drain.
Melt butter in a large saucepan over medium-low heat. Add onion and fennel seeds along with the salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, about 10 minutes. Add garlic; cook until fragrant but not brown, about 2 minutes.
Add leeks and fennel to pan, and cook until vegetables are tender, about 10 minutes. Add chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.
Remove from heat, and let cool slightly. Working in several batches, transfer soup to the jar of a blender, being careful not to fill more than halfway and to cover lid with a kitchen towel, as hot liquid will expand when blended. Puree until smooth. Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.
To serve, stir in Pernod, if using, and season with salt and pepper. Ladle into soup bowls, and garnish with chervil.

Chilled Leek & Fennel Soup image

Provided by Francine Lizotte

Time 50m

Number Of Ingredients 12

2 Tbsp olive oil
1 c red onions, chopped
1 c leeks, washed and chopped
2 c fennel bulbs, cored and sliced
2 c zucchini, quartered and sliced
1 tsp ground himalayan sea salt, or to taste
2 large cloves garlic, pressed
4 c low-sodium chicken broth (substitute vegetable broth)
2 Tbsp freshly squeezed lemon juice
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 c 35% heavy cream
3 slice cooked bacon, crumbled

Steps:

1. In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
2. Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
3. Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups
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