This Iced Fennel Soup is just a delight. Fennel is a star vegetable of our summers. The flavour is fresh and deliciously aniseed. Accompanied by fresh goat cheese, it will be sublimated and will make a delicious vegetarian meal!  

First, here is the list of the different ingredients you will need to prepare this Iced Fennel Soup that serves 4

• 2 sliced ​​fennel bulbs
• 5 cl Ricard Aperitif
• 1 liter of water
• 120 g plain yogurt
• 200 g fresh goat cheese
• 1 bunch of flat parsley and a few sprigs of chives
• 5 cl olive oil
• a little dried pepper and 3 radishes

Now, here are the few steps you will need to follow to make the Iced Fennel Soup with 20 minutes preparation and 1 hour cooking Thinly slice the fennel. Heat 2 cl of olive oil, sweat the fennel without colouring. Deglaze with Ricard Aperitif and wet with water. Bring to a boil and cook over low heat for 1 hour. Blanch half the bunch of parsley for 1 minute in boiling water. Cool in iced water and set aside. Mix the fennel soup with the blanched parsley, season with salt and pepper and let cool in the refrigerator. Season the fresh goat cheese with salt, black pepper, chives and Espelette pepper. let cool.

In conclusion: When serving, add the yogurt to the fennel soup, place in the center a spoon of seasoned fresh goat cheese, a dash of olive oil. Serve with a slice of toasted sourdough bread, if you like and enjoy !