Chilled Fennel Soup – Little Big H

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With consecutive 42 degree days in Melbourne this week, I was keen for somethings chilled, and this was the result. A silky smooth chilled soup.  I wasn’t sure that Big H would go for the aniseed taste of the fennel but he did!

Fennel is also great for breastfeeding mums with supply or letdown reflex issues – maybe that’s why H like it.  I consumed by fair share of fennel in the early days after being given that advise.  I added it to smoothies, roasted it, grilled it, soups, etc… 

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  • 300 g fennel (approximately 2 large bulbs)
  • 1/2 leek
  • Butter
  • Tarragon
  • 2 1/2 cups organic chicken stock (or vegetable stock)
  • Sauté the trimmed and chopped fennel and leek with 1 tablespoon of butter to soften – about 5 minutes
  • Add 2 1/2 cups stock; boil, cover, lower the heat and simmer until fennel is tender – about 15 minutes
  • I used a vitamin to purée which produces a beautiful creamy soup but depending on your type of blender you may need to strain the mixture at this point
  • When cool, garnish with tarragon and serve

Adapted from NY Times – 12 Cold Soups