Chilled Leek & Fennel Soup Recipe • Tasty Summer Soup! - Episode 434

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

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.

Cooking Techniques

Spice Level:

Dietary

Allergens