Cold Fennel Soup (Recipe)

Ingredients

2 medium fennel bulbs

1 tbsp sunflower oil

1 small onions, chopped

750ml (24fl oz) chicken stock

Salt and freshly ground black pepper to taste

160ml (5fl oz) sour cream

Steps

1.  Cut the green frond from the fennel bulb and coarsely chop the bulbs and fronds separately; set aside the chopped fronds.

2.  Heat the oil in a large saucepan over medium heat.  Add the fennel and the onion.  Cover and simmer for about 10 minutes, stirring occasionally.

3.  Add the stock and bring to the boil.  Reduce the heat and simmer for about 20 minutes or until the fennel is tender.

4.  Transfer the soup to a blender or a food processor; process until smooth.q  Season with salt and pepper.  Strain through a fine-mesh sieve into a bowl; chill in the refrigerator.

5.  When chilled, whisk in the sour cream and adjust the seasoning to taste.  Serve in chilled bowls. Garnish with the reserve fennel fronds.

From : Low-Carbo Cooking