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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Prep: 19 minutes; Cook: 48 minutes other: 3 hours and 10 minutes Ingredients:
1 tablespoon butter |
8 cups sliced fennel bulb (about 2 medium bulbs) |
2 cups sliced sweet onion (about 1 large) |
1/2 cup sweet white italian wine (such as moscato) |
1 (32-ounce) container fat-free, less-sodium chicken broth |
2 teaspoons chicken soup base (such as better than bouillon) |
1/2 cup half-and-half |
1/2 teaspoon freshly ground black pepper |
fennel fronds (optional) |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add sliced fennel and onion, and sauté 9 minutes or until lightly browned. Add wine, chicken broth, and soup base, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until fennel is very tender. Remove from heat; cool 10 minutes.
2. Place half of fennel mixture in a blender or food processor; process until very smooth. Pour puréed soup into a large bowl; repeat procedure with remaining half of fennel mixture. Stir in half-and-half and pepper. Cover and refrigerate at least 3 hours or until thoroughly chilled. Ladle soup into individual bowls. Garnish with fennel fronds, if desired.
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