Chilled Leek & Fennel Soup
David and I are definitely summer people but only up to a certain point. When it gets way too hot and humid, we don’t really like it plus I become miserable with my “hot flashes” 🥵… sad to say but that’s reality! Therefore the AC works full blast and we stay inside until it cools off a bit. When it comes to eating something, obviously a cold meal helps as well.
I like my salads and sandwiches during the hot summer months but I also enjoy making soup. What? That’s right… soup 🥣! Evidently, I’m talking about cold, chilled soups like Spanish Gazpacho, Chilled Roasted Pepper Soup, Classic Vichyssoise, Chilled Avocado Soup, Cream of Asparagus, Sopa Ajoblanco • White Gazpacho, Tarator Soup and this featured one… my Chilled Leek & Fennel Soup!
Just like the other cold ones, this recipe is incredibly delicious and satisfying! The blend of leek and fennel along with other fresh ingredients gives this soup a lovely flavor. It takes next to no time to prepare 👩🍳 and after chilling it for a few hours, you’ve got yourself an amazing dish to enjoy.
Some of you might not know how to prep these two main ingredients. In the past, I’ve posted two kitchen tips & tricks; one on Fennel Bulb – How to Cut and the other How to Trim, Cut & Clean Leeks… so check them out.
One ingredient that I like to garnish this Chilled Leek & Fennel Soup with is crumbled cooked bacon 🥓. Trust me on this one… don’t skip it! It wraps this dish up so beautifully! To avoid the mess of cooking this protein, use my method; it works like a charm. To find out, click on this link… Oven Baked Bacon • Best Way to Cook Bacon.
This summer, don’t sweat making lunch or dinner and try this wonderful recipe. This Chilled Leek & Fennel Soup is healthy and succulent, perfect for those hot summer days.
Bon Appétit!🍽
Check out these other amazing summer recipes…😎
– Greek Salad
– Coney Island Hot Dog
– Chipotle Stuffed Bronto Burger
– Creole Shrimp & Andouille Skewers
– Homemade Lemonade
– Pacific Coast Salmon on the BBQ
– Country Boil
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Chilled Leek & Fennel Soup
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Ingredients
- 2 tbsp. olive oil tips & tricks
- 1 cup red onions, chopped
- 1 cup leeks, washed and chopped tips & tricks
- 2 cups fennel bulbs, cored and sliced tips & tricks
- 2 cups zucchini, quartered and sliced
- 1 tsp. ground Himalayan sea salt, or to taste
- 2 large cloves garlic, pressed
- 4 cups low-sodium chicken broth (substitute vegetable broth)
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup 35% heavy cream
- 3 slices cooked bacon, crumbled tips & tricks
Directions
- In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until the onions just begin to be translucent, about 3 minutes.
- Add fennel bulbs and zucchini, sprinkle on sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
- Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally.
- Remove from the heat and let cool for 10 minutes before pouring it into the jar of a blender. Place the lid on and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute.
- Pour the soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours.
- When ready to serve, spoon the soup in serving bowls and sprinkle some crumbled bacon on top.
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