Chilled Fennel Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 2 teaspoons chicken soup base (such as Better than Bouillon)
• 32 ounce less-sodium chicken broth fat-free
• 8 cups fennel bulb sliced ( 2 medium bulbs)
• 0.5 cup half-and-half 
• 2 cups onion sweet sliced ( 1 large)
• 0.5 cup white wine sweet italian (such as Moscato)

Equipment

• food processor
• bowl
• ladle
• blender
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-high heat.
2. Add sliced fennel and onion, and saut 9 minutes or until lightly browned.
3. Add wine, chicken broth, and soup base, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until fennel is very tender.
4. Remove from heat; cool 10 minutes.
5. Place half of fennel mixture in a blender or food processor; process until very smooth.
6. Pour pured soup into a large bowl; repeat procedure with remaining half of fennel mixture. Stir in half-and-half and pepper. Cover and refrigerate at least 3 hours or until thoroughly chilled. Ladle soup into individual bowls.
7. Garnish with fennel fronds, if desired.