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Lauch
Michael Meisen
Buy This at Allposters.com
La Belle Cuisine
Chilled Leek and Fennel Soup with
Roasted Almond Pesto
Bon Appetit August 1995
Bon Appetit - One Year Subscription
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
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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