| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
md |
Onions; chopped |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Fennel bulbs;slice crosswise |
| 1/4 |
c |
Parsley, fresh; minced |
| 5 |
c |
Chicken stock |
| 1/4 |
c |
Lemon juice |
|
|
Salt & white pepper to taste |
| 2 |
ts |
Tarragon, fresh; minced |
| 2 |
c |
Half-and-half |
|
|
Fennel fronds (garnish) |
INSTRUCTIONS
In a large, heavy pot, melt the butter. Saute the onions until they
are soft. Add the garlic, and saute for another minute or so. Add the
fennel, parsley, and stock, and bring the mixture to a boil. Reduce
the heat, and simmer the mixture about 20 minutes, until the fennel
is quite tender.
Puree the mixture in batches in a blender or food processor. Stir in
the lemon juice, salt, white pepper, and tarragon. Chill the soup
thoroughly.
Stir the half-and-half into the soup, and adjust the seasonings.
Serve the soup garnished with fennel fronds.
Source: "Cold Soups" by Linda Ziedrich
Posted to MM-Recipes Digest V3 #211
Date: Mon, 5 Aug 1996 00:22:29 +0000
From: Linda Place <placel@worldnet.att.net>
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