Chilled Fennel & Potato Soup



2 tbsp. olive oil
3 cups fennel, rough chop (save fronds for garnish)
2 onions, chopped
2 cups potatoes, peeled, diced
4 cups vegetable or chicken broth
2 tsp. fresh lemon juice
1 cup whipping cream
3 sprigs tarragon, stripped, chopped

Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions and potatoes. Sauté until slightly softened. Add broth and lemon juice and bring to a boil. Reduce heat and simmer until potatoes are soft. Cool slightly.

Meanwhile, bring cream and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors can infuse.

Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer thinning with some water or more broth. Season to taste with salt and pepper. Chill until cold, then cover and keep chilled. Garnish with reserved fennel fronds.


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