Try this Chilled Cream of Fennel Soup recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (986g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 663 (71%)|
|Amt Per Serving||% DV|
|Total Fat 73.6g||98 %|
|Saturated Fat 44.1g||221 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 231.1mg||71 %|
|Sodium 832.8mg||29 %|
|Potassium 1209.6mg||32 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 42.5g|
|Protein 27.6g||39 %|
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Calories per serving: 931
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