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Chilled Leek and Fennel Soup with
Roasted Almond Pesto



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Chilled Leek and Fennel Soup with
Roasted Almond Pesto

Bon Appetit August 1995

Bon Appetit - One Year Subscription

2 cups fresh basil leaves
1/3 cup slivered almonds, toasted
2 tablespoons freshly grated
Parmesan cheese
2 garlic cloves
1/2 teaspoon salt
1/2 cup olive oil

2 tablespoons olive oil
2 large leeks, sliced (white and
pale green parts only)
2 garlic cloves, minced
1 1/2 teaspoons fennel seeds
4 cups chicken stock
2 fennel bulbs, chopped
2 tablespoons fresh lemon juice
Chopped fennel fronds

For Pesto: Finely grind basil leaves, almonds, Parmesan, garlic and
salt in food processor. With machine running, gradually add olive oil.
Process until thick. Place in medium bowl. Season with pepper. (Can
be made 1 week ahead; press plastic onto surface of pesto; chill.)

For Soup:
Heat oil in large Dutch oven over medium heat. Add the
leeks, garlic and fennel seed; sauté until leeks are translucent, about
10 minutes. Add stock and fennel bulbs. Bring to boil. Reduce heat,
cover and simmer until fennel is tender, about 30 minutes. Purée
soup in batches in blender. Transfer to bowl. Stir in lemon juice.
Season with salt and pepper. Cover; chill until cold, at least 3 hours.
(Can be made 1 day ahead. Keep chilled.) Ladle soup into bowls.
Top with 1 teaspoon pesto and garnish with chopped fennel fronds.
Serves 4.

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