Chilled Fennel Soup

Name: Chilled Fennel Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 2 teaspoons chicken soup base (such as Better than Bouillon); 907 grams fat-free, less-sodium chicken broth; 2 liters sliced fennel bulb (about 2 medium bulbs); 118 milliliters half-and-half; 473 milliliters sliced sweet onion (about 1 large); 118 milliliters sweet white Italian wine (such as Moscato)

Chilled Fennel Soup might be just the soup you are searching for. Watching your figure? This gluten free recipe has 104 calories, 3g of protein, and 4g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 7. Head to the store and pick up onion, fennel bulb, chicken soup base, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in a large Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add sliced fennel and onion, and saut 9 minutes or until lightly browned.

Ingredients you will need

Fennel

Onion

Add wine, chicken broth, and soup base, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until fennel is very tender.

Ingredients you will need

Chicken Broth

Fennel

Soup

Wine

Remove from heat; cool 10 minutes.

Place half of fennel mixture in a blender or food processor; process until very smooth.

Ingredients you will need

Fennel

Equipment you will use

Food Processor

Blender

Pour pured soup into a large bowl; repeat procedure with remaining half of fennel mixture. Stir in half-and-half and pepper. Cover and refrigerate at least 3 hours or until thoroughly chilled. Ladle soup into individual bowls.

Ingredients you will need

Fennel

Pepper