Chilled Fennel Soup
Serves: 2Hands-on: 10 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 1 large onion, peeled and chopped
- 1½ lbs. fennel bulb, trimmed
- 2 Tbsp. butter
- 5 cups vegetable stock
- 2 Tbsp. chopped fresh parsley
- Sauté the onion and fennel in the butter until translucent, about 3–5 minutes.
- Cover with the stock; simmer 10 minutes or until tender.
- Transfer the mixture to a blender and purée until smooth. Stir in parsley.
- Chill 2 hours before serving.