Recipe - Chilled Cream Of Fennel Soup

2 tablespoon Butter
2 md Onions; chopped
3 Cloves garlic; chopped
2 Fennel bulbs;slice crosswise
One fourth cup Parsley, fresh; minced
5 cup Chicken stock
One fourth cup Lemon juice
Salt & white pepper to taste
2 teaspoon Tarragon, fresh; minced
2 cup Halfandhalf
Fennel fronds (garnish)

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 halfandhalf into the soup, and adjust the seasonings.
Serve the soup garnished with fennel fronds.

Source: "Cold Soups" by Linda Ziedrich
Posted to MMRecipes Digest V3 #211

Date: Mon, 5 Aug 1996 00:22:29 +0000

From: Linda Place placel@worldnet.att.net