At Sola restaurant in Paris, chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled four-ingredient soup. Lemon olive oil is a terrific alternative, and easier to find in the US. The citrus oil is used in two different ways: for sautéing fennel before pureeing it with grapefruit juice, and for garnishing the soup before serving.
More Cold Soups
2 tablespoons lemon olive oil (see Note), plus more for garnish
One 1-pound fennel bulb, cored and thinly sliced, plus chopped fennel fronds, for garnish
3 cups water
1/4 cup plus 2 tablespoons fresh grapefruit juice, strained
Pinch of sugar
How to Make It
In a medium saucepan, heat the 2 tablespoons of lemon olive oil. Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes. Add the water and bring to a boil. Simmer over low heat until the fennel is very tender, about 20 minutes.
Working in batches, puree the fennel soup in a blender until smooth. Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.
Stir the grapefruit juice into the fennel soup. Add the sugar to the soup and season with salt. Ladle the soup into bowls, garnish with a little lemon olive oil and chopped fennel fronds and serve.
The fennel-grapefruit soup can be refrigerated overnight.
Olive oil pressed or infused with lemon is available at most supermarkets and specialty food stores.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.