Silky Fennel Soup

Fennel has a gentle, sweet anise flavor that mellows beautifully when cooked, and this chilled soup shows it off. The bulb simmers with garlic and shallots until completely soft, then everything blends with lemon, dill, and coriander into a pale green purée.

For that signature silky texture, two things matter. Cook the fennel until it’s truly tender, not just softened, so it blends without fibers. And if you want it ultra-smooth, push the purée through a strainer to catch any stray strings.

A generous amount of yogurt stirred in turns the soup creamy and tangy while keeping it light. Let the purée cool before combining, so the heat doesn’t thin or curdle the yogurt.

Chill it well and serve cold, garnished with the feathery fennel fronds or a little chopped coriander. It’s a refreshing, low-fat starter for a warm evening.

Chef Tips

• Cook the fennel until fully tender so it purées silky-smooth without fibers.
• Strain the purée for the glossiest texture, especially if your fennel is stringy.
• Cool the purée before adding the yogurt so it stays creamy and doesn’t separate.
• Save the feathery fronds for garnish; they add a fresh, herbal anise note.

Variations

• Use vegetable broth in place of chicken broth for a vegetarian version.
• Swap dill for fresh tarragon to echo the anise notes.
• Serve it warm in cooler months, reheating gently without boiling.