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La Belle Cuisine - More Soup Recipes

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Chilled Leek and Fennel Soup with
Roasted Almond Pesto

“Of all the items on the menu, soup is that which exacts the most
delicate perfection and the strictest attention.”
~ Auguste Escoffier

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Chilled Leek and Fennel Soup with
Roasted Almond Pesto
Bon Appetit August 1995

Pesto:
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

Soup:
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 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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