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    Chilled Leek & Fennel Soup

    Summer just started for me 🙂 The final exams just finished and finally I have a few days free, until I begin the internship. This summer will be really busy, but at least I will go through it creatively and learn new and beautiful things! And now that I start to relax, a heat wave started …. The one that tortured Europe and the US the last few days, will pay Greece a visit eventually… I cannot stand the heat … The only way to deal with it is with refreshing foods and drinks like this chilled leek and fennel soup with roasted almonds pesto!

    It is an easy soup, without a lot of ingredients and a lousy run. Besides, during the heat wave, cooking should be easy and quick. Leftover pesto is terrific tossed with pasta 😉

    Chilled Leek & Fennel Soup
    Serves 4
    A lovely and refreshing summer soup, with roasted almond pesto
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    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    Prep Time
    10 min
    Cook Time
    45 min
    Total Time
    55 min
    474 calories
    21 g
    3 g
    41 g
    10 g
    6 g
    475 g
    971 g
    3 g
    0 g
    34 g
    Nutrition Facts
    Serving Size
    475g
    Servings
    4
    Amount Per Serving
    Calories 474
    Calories from Fat 362
    % Daily Value *
    Total Fat 41g
    63%
    Saturated Fat 6g
    29%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 29g
    Cholesterol 3mg
    1%
    Sodium 971mg
    40%
    Total Carbohydrates 21g
    7%
    Dietary Fiber 6g
    26%
    Sugars 3g
    Protein 10g
    Vitamin A
    31%
    Vitamin C
    43%
    Calcium
    20%
    Iron
    21%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    pesto
    1. • 2 cups of fresh basil leaves
    2. • 1/3 cup roasted almonds
    3. • 2 tablespoons grated parmesan cheese
    4. • 2 cloves of garlic
    5. • ½ teaspoon of salt
    6. • ½ cup of olive oil
    7. • pepper
    soup
    1. • 2 tablespoons of olive oil
    2. • 2 large leeks, sliced (their white and light green parts only)
    3. • 2 cloves of garlic, minced
    4. • 1 ½ teaspoon caraway seeds, crushed
    5. • 4 cup chicken broth (preferably homemade)
    6. • 2 fennels, cut into medium pieces
    7. • 2 tablespoons of lemon juice
    Instructions
    pesto
    1. Put the first 5 ingredients in the food processor and grind. Add the olive oil gradually, ideally with the machine running, and process. Add pepper and stir. Transfer the pesto to a bowl, cover the surface with a plastic wrap and store it in the refrigerator. (You can make it the day before).
    soup
    1. In a large saucepan, heat olive oil over medium heat. Sauté the leeks until they are softened and add garlic and caraway seeds and continue to sauté, stirring, until the leeks are transclusent.
    2. Add the chicken broth and fennel. Bring to boil, reduce heat, cover and simmer for about 30 minutes, until fennel is softened.
    3. Puree soup in the food processor or blender and transfer it back to the pot. Add the lemon juice, salt and pepper and stir. Cover the saucepan and put it in the refrigerator for at least 3 hours or overnight.
    4. Serve in bowls and garnish with roasted almond pesto and, optionally, with fresh fennel fronds.
    Adapted from Bon Appetit Magazine, August 1995
    beta
    calories
    474
    fat
    41g
    protein
    10g
    carbs
    21g
    more
    Adapted from Bon Appetit Magazine, August 1995
    The Healthy Cook https://thehealthycook.gr/

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