Yield: Yields 6 cups
Servings: 6 to 8 as an appetizer
Cucumbers make this soup refreshing, and fennel gives it a full flavor. A touch of cream adds richness, while fresh tarragon contributes lovely herbal notes.
Read the article “Chill Out” for tips on giving your soup great flavor and smooth texture.
Make Ahead Tips
The finished soup can be refrigerated, covered, for up to 2 days. Adjust the seasoning and garnish just before serving.
This soup is thick and tasteless. I followed the recipe exactly but found it so unappetizing that I was unable to finish my serving and tossed the remainder. The texture is like baby food and only a faint taste of tarragon comes through. A cup of cream is just too heavy for a chilled soup like this. It coats the palate and the spoon. I will not make this again and do not recommend it at all.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.