Chilled Leek & Fennel Soup

Francine Lizotte


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


☆☆☆☆☆ 0 votes

6 cups
15 Min
35 Min
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 Chilled Leek & Fennel Soup


  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 >>>>

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