Chilled Leek & Fennel Soup

Submitted by clubfoody

"Refreshing, light and tasty, this cold soup is great to enjoy during the summer months. VIDEO https://www.youtube.com/watch?v=OH2H7qgwZuw"

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 6 cups

ingredients

• 2 tablespoons olive oil
• 1 cup red onion, chopped
• 1 cup leek, washed and chopped
• 2 cups fennel bulbs, cored and sliced
• 2 cups zucchini, quartered and sliced
• 1 teaspoon sea salt (to taste)
• 2 garlic cloves, pressed
• 4 cups low sodium chicken broth (substitute vegetable broth)
• 2 tablespoons lemon juice
• 1 teaspoon black pepper (to taste)
• 1⁄2 cup heavy cream
• 3 slices bacon (cooked and crumbled)

directions

1. In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
2. Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
3. Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups.