Fennel and walnuts team up to make a quick and easy chilled fennel soup for those warm summer days. Because soup should be a year round lunch option!
- 2 pounds of fennel, trimmed and cut into 1–2 inch pieces
- 1 large onion, peeled and chopped
- 4 tablespoons butter
- 6 cups chicken broth (I like the Imagine and Pacific brands) or water
- 1 cup walnut pieces
- Basil leaves
- Fresh ground pepper
- Olive oil
- Melt 2 tablespoons of butter in a saucepan and add fennel and onion. Saute until the vegetables start to soften, about 5 minutes or so.
- Add the stock, bring to a simmer, cover and cook until the veggies are completely soft, about 20 minutes.
- Puree the soup with an immersion blender (or in your food processor or blender) until smooth. At this point you can strain the soup through a fine mesh strainer if you want it completely smooth…if you like some texture then skip the straining part.
- Chill the soup in the fridge for at least a few hours and ideally overnight.
- When you are ready to serve, saute the walnuts in the remaining 2 tablespoons of butter until they are starting to toast, about 5 minutes.
- Ladle the soup into bowls and garnish with buttered walnuts, basil, pepper and a drizzle of olive oil.