The Best Chilled Fennel Soup Recipe
As the days warm and spring begins to unfold, there’s something truly satisfying about enjoying light and refreshing dishes that embrace the season. This Chilled Fennel Soup with Sorrel and Feta Cheese is the perfect way to usher in spring with its delicate balance of flavors. The subtle aniseed notes of fennel blend harmoniously with the bright acidity of sorrel and the tangy richness of feta, making this soup both complex and refreshing. Paired with La Crema Pinot Gris, with its crisp and fruit-forward profile, this dish becomes a vibrant start to any meal, offering a delicious combination of fresh spring ingredients. Whether you’re entertaining guests or enjoying a quiet evening, this soup is sure to be a standout.
Why Chilled Fennel Soup is Perfect for Spring
Chilled soups are the ultimate dish for the spring season, offering a light, refreshing way to enjoy the freshest ingredients. As the weather warms, these soups provide a cooling, vibrant contrast to heavier winter meals. They’re an excellent way to showcase spring’s bounty—think crisp vegetables, fresh herbs, and juicy fruits. The beauty of chilled soups lies in their simplicity and ease, requiring minimal cooking and highlighting natural flavors. A chilled soup like this fennel version offers a creamy, smooth texture that’s perfectly balanced by its fresh, tangy garnishes. They’re also incredibly versatile, whether you’re enjoying them as an appetizer or a light main course. Don’t hesitate to experiment with other chilled soups such as cucumber and mint or a classic gazpacho. The key is using in-season ingredients that shine when served cold, making them an ideal match for the sunny days ahead.
Let’s dive into how to make Chilled Fennel Soup!
Chilled Fennel Soup with Sorrel and Feta Cheese
Author: La Crema Culinary Team
Serves: 6 to 8
Ingredients
For the fennel soup:
- 2 Tbsp. extra virgin olive oil
- 2 fennel bulbs, stalks and fronds reserved and bulb sliced
- 1 yellow onion, sliced
- ¼ cup Chardonnay verjus
- ¼ cup white wine, such as Pinot Gris
- 2 cups vegetable stock
- 2 cups water
- 2 tsp. sugar
- Kosher salt
- ¼ cup crème fraîche or sour cream
For Serving
- 6 large sorrel leaves
- ½ cup crumbled feta cheese
Instructions
- Heat the olive oil in a large sauce pot over medium heat. Once the oil has warmed slightly, add the sliced fennel bulb and yellow onion. Reduce the heat to medium-low and cook for 10 minutes, stirring often.
- Add the verjus and wine and increase the heat to medium-high. Cook for 1 minute.
- Add the vegetable stock, water, sugar and a pinch of salt. Once the liquid comes to a boil, reduce the heat to medium-low and cook for an additional 10 minutes.
- Meanwhile, bring a medium sauce pot of water up to a boil over high heat. Submerge the reserved fennel stalks and fronds in the boiling water for 1 minute and then shock in ice water to stop the cooking.
- Transfer the fennel stalks and fronds to a blender along with the simmered soup ingredients and blend for 1 minute or until smooth.
- Stir in the crème fraîche and season with salt. Stain through a sieve and chill.
For Serving
- Pour 4 ounces of cold fennel soup into each serving bowl. Cut the sorrel into thin strips and garnish each bowl with a small pile of sorrel and crumbled feta. Enjoy with crusty bread.
Pairing Wine with Spring Dishes
La Crema’s Pinot Gris is an exceptional wine to pair with spring dishes like this chilled fennel soup. Its bright acidity and crisp, fruit-forward profile create the perfect balance with the creamy texture of the soup and the tangy notes of sorrel and feta. The wine’s refreshing citrus and green apple notes complement the fennel’s delicate sweetness, while its acidity helps to cut through the richness of the crème fraîche. Pinot Gris is known for its versatility, making it a fantastic choice for a variety of light, springtime meals. Its clean, crisp finish enhances the vibrant flavors of fresh vegetables and herbs, while its subtle complexity brings out the tangy flavors in dishes with a touch of cheese or citrus. Whether you’re serving the soup as a light appetizer or pairing it with a fresh salad or seafood, La Crema’s Pinot Gris is a great wine to elevate any spring gathering.
For those who might not have Pinot Gris on hand, there are plenty of other great options to consider. A Sauvignon Blanc, with its zesty acidity and citrus notes, offers a similar refreshing profile. A Chardonnay can also complement the creamy elements of the soup while adding a touch of fruitiness. If you’re looking for something a bit more aromatic, a crisp Rosé with bright red fruit and refreshing acidity can be a perfect match as well. Each of these wines offers the right balance to elevate any spring dish, making them excellent alternatives.
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