Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PESTO--------------------------------
2 c Basil leaves 2 Garlic clove(s)
1/3 c Slivered almonds, toasted 1/2 ts Salt
2 tb Parmesan cheese 1/2 c Olive oil

----------------------------SOUP---------------------------------
2 tb Olive oil 4 c Chicken stock
2 lg Leeks, sliced 2 Fennel bulbs, chopped
-white and pale green only 2 tb Lemon juice
2 Garlic clove(s), minced Chopped fennel fronds
1 1/2 ts Fennel seeds

Pesto: Finely grind first 5 ingredients in food processor. With
machine running, gradually add oil; process until thick. Place in
medium bowl. Season with pepper.

(Can be made 1 week ahead. Press plastic onto surface of pesto;
chill.)

Soup: Heat oil in large Dutch oven over medium heat. Add leeks,
garlic and fennel seeds; saut until leeks are translucent, about 10
minutes. Add stock and fennel bulbs. Bring to boil. Reduce heat,
cover and simmer until fennel is tender, about 30 minutes.

Puree soup in batches in blender. Transfer to bowl. Stir in lemon
juice. Season with salt and pepper. cover; chill until cold, at least
3 hours.

(Can be made 1 day ahead. Keep chilled)

To Serve: Ladle soup into bowls. Top each with 1 tsp pesto and
garnish with chopped fennel fronds.

Source: The Herbfarm Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95

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