Chilled leek and fennel soup with roasted almond pesto

4 servings

Ingredients

Quantity Ingredient
2 cups Basil leaves
⅓ cup Slivered almonds, toasted
2 tablespoons Parmesan cheese
2 tablespoons Olive oil
2 larges Leeks, sliced white and pale green only
2 Garlic clove(s), minced
1½ teaspoon Fennel seeds
2 Garlic clove(s)
½ teaspoon Salt
½ cup Olive oil
4 cups Chicken stock
2 Fennel bulbs, chopped
2 tablespoons Lemon juice
Chopped fennel fronds

Directions

PESTO

SOUP

Pesto: Finely grind first 5 ingredients in food processor. With machine running, gradually add oil; process until thick. Place in medium bowl. Season with pepper.

(Can be made 1 week ahead. Press plastic onto surface of pesto; chill.)

Soup: Heat oil in large Dutch oven over medium heat. Add leeks, garlic and fennel seeds; saut 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.

Puree 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) To Serve: Ladle soup into bowls. Top each with 1 tsp pesto and garnish with chopped fennel fronds.

Source: The Herbfarm Bon Apptit August 1995 Submitted By DIANE LAZARUS On 08-18-95

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