
Creative Culinary Solutions
Chilled Celery and Cilantro Soup with Fennel
Difficulty: | 10/20 |
Yield serving: | 10 |
Preparation time: | 30 minutes |
Cooking time: | 30 minutes |

Preparation
- Prepare the chicken soup base according to package directions.
- Heat butter and sauté the celery, onion, fennel, garlic and ginger until tender.
- Add chicken soup base and white wine. Bring to boil.
- Remove from heat and add cilantro.
- Working in batches, purée soup in blender until smooth.
- Season to taste and chill. Serve in soup bowls and garnish with tomato slice and red pepper strip.
Ingredients
- 1.75 L (7 cups) of prepared Classic Chicken Soup Base
- 140 g (6 oz) of unsalted butter
- 16 stalks of celery, chopped
- 2 onions, chopped
- 250 g (8 oz) of fennel, thinly sliced
- 4 cloves of garlic, chopped
- 5 mL (1 tsp) of ginger, peeled and minced
- 120 mL (1/2 cup) of dry white wine
- 1 bunch of cilantro, stem removed
- To taste, some
- 10 thin slices of tomato
- 1 red bell pepper, thinly sliced, soaked in ice water
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