Creative Culinary Solutions

Chilled Celery and Cilantro Soup with Fennel

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

Difficulty

10/20

Yield serving

10

Preparation time

30 minutes

Cooking time

30 minutes

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

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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