Chilled Fennel and Leek Soup Recipe

Name: Chilled Fennel and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium leeks (about 1 1/4 pounds), white and light green parts only, thinly sliced; 1/2 cup (1 stick) unsalted butter; 1 large yellow onion, diced; 1 teaspoon fennel seeds; 1/2 teaspoon coarse salt, plus more for seasoning; 1/8 teaspoon freshly ground pepper, plus more for seasoning; 2 garlic cloves, minced; 3 medium fennel bulbs (about 2 pounds), trimmed and roughly chopped; 8 cups homemade or low-sodium canned chicken stock; 4 cups cold water; 2 tablespoons Pernod (optional); Chervil sprigs, for garnish

Servings: persons

6 medium leeks (about 1 1/4 pounds), white and light green parts only, thinly sliced
1/2 cup (1 stick) unsalted butter
1 large yellow onion, diced
1 teaspoon fennel seeds
1/2 teaspoon coarse salt, plus more for seasoning
1/8 teaspoon freshly ground pepper, plus more for seasoning
2 garlic cloves, minced
3 medium fennel bulbs (about 2 pounds), trimmed and roughly chopped
8 cups homemade or low-sodium canned chicken stock
4 cups cold water
2 tablespoons Pernod (optional)
Chervil sprigs, for garnish

1
Place the leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom.
2
You may need to repeat this several times, changing the water each time.
3
Once they are clean, let drain on paper towels.
4
Melt the butter in a large saucepan over medium-low heat.
5
Add the onion and fennel seeds along with the salt and pepper.
6
Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
7
Add the garlic; cook until fragrant but not brown, about 2 minutes.
8
Add the leeks and fennel to the pan, and cook until the vegetables are tender, about 10 minutes.
9
Add the chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.
10
Remove from heat, and let cool slightly.
11
Working in several batches, transfer the soup to the jar of a blender, being careful not to fill more than halfway and to cover the lid with a kitchen towel, as hot liquid expands when blended.
12
Puree until smooth.
13
Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.
14
To serve, stir in the Pernod, if using, and season with salt and pepper.
15
Ladle into soup bowls, and garnish with chervil.

1080

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium leeks (about 1 1/4 pounds), white and light green parts only, thinly sliced, 1/2 cup (1 stick) unsalted butter, 1 large yellow onion, diced, 1 teaspoon fennel seeds, and more.

Yes, Chilled Fennel and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Fennel and Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions