Chilled Fennel Soup

1. 1

   Place fennel in a 5-quart casserole with a tightly fitting lid.

2. 2

   Toss with olive oil.

3. 3

   Cook, covered, at 100 percent power in a high-power microwave oven for 32 minutes, stirring twice.

4. 4

   Remove from oven and uncover.

5. 5

   Immediately scrape mixture into a food processor.

6. 6

   Process for several minutes, stopping from time to time to scrape sides of bowl, until mixture is very smooth.

7. 7

   Add fromage blanc and process until smooth.

8. 8

   Add lemon juice and 2 cups of the chicken broth and process until smooth.

9. 9

   Scrape mixture into a large bowl.

10. 10

    Whisk in remaining 2 cups chicken broth, salt and pepper.

11. 11

    Refrigerate until cold.

12. 12

    Coarsely chop 1/2 cup of the fennel tops and sprinkle some over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.