Chilled leek and fennel soup with roasted almond pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basil leaves |
| ⅓ | cup | Slivered almonds, toasted |
| 2 | tablespoons | Parmesan cheese |
| 2 | tablespoons | Olive oil |
| 2 | larges | Leeks, sliced white and pale green only |
| 2 | Garlic clove(s), minced | |
| 1½ | teaspoon | Fennel seeds |
| 2 | Garlic clove(s) | |
| ½ | teaspoon | Salt |
| ½ | cup | Olive oil |
| 4 | cups | Chicken stock |
| 2 | Fennel bulbs, chopped | |
| 2 | tablespoons | Lemon juice |
| Chopped fennel fronds | ||
Directions
PESTO
SOUP
Pesto: Finely grind first 5 ingredients in food processor. With machine running, gradually add oil; process until thick. Place in medium bowl. Season with pepper.
(Can be made 1 week ahead. Press plastic onto surface of pesto; chill.)
Soup: Heat oil in large Dutch oven over medium heat. Add leeks, garlic and fennel seeds; saut until leeks are translucent, about 10 minutes. Add stock and fennel bulbs. Bring to boil. Reduce heat, cover and simmer until fennel is tender, about 30 minutes.
Puree soup in batches in blender. Transfer to bowl. Stir in lemon juice. Season with salt and pepper. cover; chill until cold, at least 3 hours.
(Can be made 1 day ahead. Keep chilled) To Serve: Ladle soup into bowls. Top each with 1 tsp pesto and garnish with chopped fennel fronds.
Source: The Herbfarm Bon Apptit August 1995 Submitted By DIANE LAZARUS On 08-18-95