Iced Fish and Fennel Soup

Name: Iced Fish and Fennel Soup
Yield: Serves 6–8
Ingredients: 1 lb (450 g) fennel bulbs, cut up roughly; juice of 1 orange; juice of 2 lemons; 1 lb (450 g) white fish fillets, skinned and cut up roughly; 1½ pints (900 ml) water; 2–3 tablespoons (2–3 x 15 ml spoon) Pernod (optional); ½ pint (300 ml) soured cream; 2 tablespoons (2 x 15 ml spoon) chopped fresh dill weed or fennel leaves; a tray of ice cubes; salt and black pepper; 2 tablespoons (2 x 15 ml spoon) chopped fresh dill weed or fennel leaves; salt and black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

The clink of ice cubes in a chilled soup is always welcome on a hot summer’s day, but don’t restrict this soup to the summertime. Cooked fennel is always good and, if you have any in the house, the addition of a little Pernod (with its similar aniseed taste) makes a soup to be proud of.

Ingredients

1 lb (450 g) fennel bulbs, cut up roughly
juice of 2 lemons</

Pescatarian
Soup
Gluten-free
Summer

Method

Put the chopped fennel in a saucepan with the lemon juice, the orange juice and the water. Bring to the boil, cover the pan and simmer for 10–15 minutes. Add the fish pieces to the pan and continue cooking until the fennel is soft and the fish is cooked. Leave to cool a little and then pour the mixture, probably in two batches, into a liquidiser or food processor and whizz until smooth. Pour in