Chilled Fennel-Grapefruit Veloute with Lemon Olive Oil

1. 1

   In a medium saucepan, heat the 2 tablespoons of lemon olive oil.

2. 2

   Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes.

3. 3

   Add the water and bring to a boil.

4. 4

   Simmer over low heat until the fennel is very tender, about 20 minutes.

5. 5

   Working in batches, puree the fennel soup in a blender until smooth.

6. 6

   Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.

7. 7

   Stir the grapefruit juice into the fennel soup.

8. 8

   Add the sugar to the soup and season with salt.

9. 9

   Ladle the soup into bowls, garnish with a little lemon olive oil and chopped fennel fronds and serve.

* Per serving · 4 servings · Values may vary.

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