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

Serves: 10

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 10

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat8g
Saturated Fat4g
Cholesterol20mg
Sodium500mg
Total Carbohydrate17g
Dietary Fiber2g
Sugars8g
Protein6g