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5 from 3 votes

Chilled Leek & Fennel Soup

Refreshing, light and tasty, this soup is great to enjoy during the summer months. It can be served as an appetizer or a main course.
Prep Time15 minutes
Cook Time35 minutes
Passive Time4 hours
Total Time4 hours 50 minutes
Servings: 6 cups
Author: Francine Lizotte
Course: Appetizers, Soups & Chowders
Cuisine: Canadian, International
Keyword Easy Recipe, Gluten Free, Light Meal, One Pot Meals, Summer Food

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 pink 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.