Chilled Leek & Fennel Soup

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By Francine Lizotte
from Surrey South, BC

Refreshing, light and tasty, this cold soup is great to enjoy during the summer months.

serves 6 cups
prep time 15 Min
cook time 35 Min
method Stove Top


  •   2 Tbsp
    olive oil
  •   1 c
    red onions, chopped
  •   1 c
    leeks, washed and chopped
  •   2 c
    fennel bulbs, cored and sliced
  •   2 c
    zucchini, quartered and sliced
  •   1 tsp
    ground himalayan sea salt, or to taste
  •   2 large
    cloves garlic, pressed
  •   4 c
    low-sodium chicken broth (substitute vegetable broth)
  •   2 Tbsp
    freshly squeezed lemon juice
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  •   1/2 c
    35% heavy cream
  •   3 slice
    cooked bacon, crumbled

How To Make

  • 1
    In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
  • 2
    Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
  • 3
    Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups
  • 4
    To view this recipe on YouTube, click on this link >>>>