...Chilled Fennel & Leek Soup...Wine Pairing: Chardonnay...

Chilled soups are sometimes hit or miss.  They're something you can't always have a lot of, but they do taste nice and refreshing especially as an appetizer and in the spring and summer time.

It's recommended to make this soup the night before as it's nice to have the flavors all come together and the soup needs to be very cold.  The soup isn't the best color, although it does have a nice flavor and can be spruced up with a dollop of creme fraiche and parsley as a garnish.  Another note is you can serve it in a martini glass as I did.

I sadly don't have any pictures of that presentation, but I do have pictures of the process which is pretty and green.

Recipe thanks to and loosely adapted from Martha.  Makes 4 1/2 Quarts.

Ingredients You'll Need:
6 Medium Leeks (about 1 1/4 pounds), white and light green parts only, thinly sliced
1/2 cup unsalted butter
1 large yellow onion, diced
1 teaspoon fennel seeds
1/2 teaspoon coarse salt, plus more for seasoning
pinch of pepper
2 garlic cloves, minced
3 medium fennel bulbs (about 2 pounds) trimmed and roughly chopped
8 cups vegetable stock
4 cups cold water
parsley for garnish

1.  Place the leeks in a large bowl of water where you can stir and let the dirt fall out of them.  Change the water a couple times as need be.  When they are clean drain them.

2. Melt butter in a dutch oven over medium low heat.  Add the onion, fennel seeds, salt and pepper.  Cook until softened about 10 minutes, stirring occasionally.  Add the garlic and cook for just 2 minutes.

3.  Add leeks and fennel to the pot and cook until tender, 10 minutes.  Add the stock and water and bring to a boil then reduce the heat and simmer for 20 minutes.

4.  Remove from the heat and let cool.  When it's cooled a bit you can puree in a blender in batches.  Place the pureed soup into the fridge to cool until it's time to serve!

Wine Pairing:
Argiolas Costamolino Chardonnay from Italy   

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