Chilled Curry Potato-Fennel Soup
While this soup is delicious hot or cold, it’s particularly refreshing in the summer, with enough substance to stand on its own as a main course.
Serves: 10Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 1 large Idaho russet potato, peeled and thinly sliced
- 1 large Spanish onion, peeled and chopped
- 1 head sweet fennel, trimmed and chopped
- 1 medium red bell pepper, cored, seeded, and chopped
- 1 piece (1") fresh ginger root, peeled and finely chopped
- 1 Tbsp. olive oil
- 2 cloves garlic, peeled and minced
- 2 tsp. curry powder
- 3 cups vegetable stock
- 1 small jalapeño pepper, seeded and finely chopped
- 1 quart buttermilk
- 1 cup half-and-half
- ½ tsp. salt
- ¼ tsp. ground white pepper
- 1 Tbsp. chopped Italian parsley
- In a large soup pot over medium-high heat, heat the oil for 1 minute. Add the chopped vegetables, ginger, and garlic. Cook until onions are translucent, about 5 minutes; stir in curry powder and cook 5 minutes more.
- Add vegetable stock; raise heat to high and bring to a full boil. Reduce to a simmer; cook until potatoes are falling-apart tender, about 20 minutes.
- Chill and purée the soup in a blender or food processor. Add the chopped jalapeño, buttermilk, and half-and-half. Season with salt and white pepper. Serve garnished with chopped parsley.