|Chilled Fennel Soup
Lynn is known for his eclectic meals. In warm weather, he serves this "soup" in a cup as a "vegetable" with a fish entree.
1 TBS butter
In a large saucepan over medium heat, melt the butter with the olive oil. Add the onion and and cook for a few minutes. Add the fennel and garlic and cook briefly until softened. Add the fish sauce and stock and bring to a boil. Reduce the heat to low, cover and simmer until the fennel is very tender, about 15 to 20 minutes. Remove from the heat; set aside to cool for a while.
Transfer the soup to a food processor or blender and puree until smooth. Add the salt, pepper, lemon juice and cream. Puree until well mixed. Cover and refrigerate until chilled through.
Adapted from "Cool Fennel Soup"
recipes at ashleys.net
09 July 2003