Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) lemon olive oil, plus more for garnish |
one 1- pound(s) fennel bulb, cored and thinly sliced, plus chopped fennel fronds, for garnish |
salt |
3 cup(s) water |
1/4 cup(s) plus 2 tablespoons fresh grapefruit juice, strained |
pinch of sugar |
Directions:
1. In a medium saucepan, heat the 2 tablespoons of lemon olive oil. Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes. Add the water and bring to a boil. Simmer over low heat until the fennel is very tender, about 20 minutes.
2. Working in batches, puree the fennel soup in a blender until smooth. Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.
3. Stir the grapefruit juice into the fennel soup. Add the sugar to the soup and season with salt. Ladle the soup into bowls, garnish with a little lemon olive oil and chopped fennel fronds and serve.
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