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
1 TBS olive oil
1 medium onion, chopped
1 fennel bulb, trimmed, sliced
  (reserve a few fronds for garnish)
1 clove garlic
1 TBS fish sauce
1 can chicken stock (14.5 oz)
1/2 tsp salt
1/2 tsp white pepper, finely ground
2 TBS lemon juice
1/2 cup light cream or half-and-half

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.

4 servings

Adapted from "Cool Fennel Soup"
by Robin Kline, Washington Post, 09 July 2003

09 July 2003
20041115