Chilled Fennel Soup with Buttered Walnuts
Chilled Fennel Soup with Buttered Walnuts could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe serves 6 and costs $2.05 per serving. This soup has 462 calories, 11g of protein, and 37g of fat per serving. Winter will be even more special with this recipe. A mixture of basil leaves, olive oil, fennel, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Framed Cooks has 108 fans. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 62%, this dish is good. Chilled Fennel Soup With Orange Zest, Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese, and Chilled Potato-leek Soup With Fennel And Watercress (vichyssoise) are very similar to this recipe.
Servings: 6
Ingredients:
Basil leaves
4 tablespoons butter
6 cups chicken stock (I like the Imagine and Pacific brands) or water
2 pounds of fennel, trimmed and cut into 1-2 inch pieces
Fresh ground pepper
Olive oil
1 large onion, peeled and chopped
1 cup walnut pieces
Equipment:
sauce pan
immersion blender
food processor
sieve
blender
bowl
ladle
Cooking instruction summary:
1. Melt 2 tablespoons of butter in a saucepan and add fennel and onion. Saute until the vegetables start to soften, about 5 minutes or so.2. Add the stock, bring to a simmer, cover and cook until the veggies are completely soft, about 20 minutes.3. Puree the soup with an immersion blender (or in your food processor or blender) until smooth. At this point you can strain the soup through a fine mesh strainer if you want it completely smooth...if you like some texture then skip the straining part.4. Chill the soup in the fridge for at least a few hours and ideally overnight.5. When you are ready to serve, saute the walnuts in the remaining 2 tablespoons of butter until they are starting to toast, about 5 minutes.6. Ladle the soup into bowls and garnish with buttered walnuts, basil, pepper and a drizzle of olive oil.
Step by step:
1. Melt 2 tablespoons of butter in a saucepan and add fennel and onion.
2. Saute until the vegetables start to soften, about 5 minutes or so.
3. Add the stock, bring to a simmer, cover and cook until the veggies are completely soft, about 20 minutes.
4. Puree the soup with an immersion blender (or in your food processor or blender) until smooth. At this point you can strain the soup through a fine mesh strainer if you want it completely smooth...if you like some texture then skip the straining part.
5. Chill the soup in the fridge for at least a few hours and ideally overnight.
6. When you are ready to serve, saute the walnuts in the remaining 2 tablespoons of butter until they are starting to toast, about 5 minutes.
7. Ladle the soup into bowls and garnish with buttered walnuts, basil, pepper and a drizzle of olive oil.
Nutrition Information:
covered percent of daily need
