Chilled Fennel Soup with Sorrel and Feta Cheese

This refreshing fennel soup is a great spring appetizer to be enjoyed with our new Pinot Gris.  Fresh sorrel and tangy feta cheese highlight the Pinot Gris’ crisp acidity.

Chilled Fennel Soup with Sorrel and Feta Cheese

Serves: 6 to 8


For the fennel soup:
  • 2 Tbsp. extra virgin olive oil
  • 2 fennel bulbs, stalks and fronds reserved and bulb sliced
  • 1 yellow onion, sliced
  • ¼ cup Chardonnay verjus
  • ¼ cup white wine, such as Pinot Gris
  • 2 cups vegetable stock
  • 2 cups water
  • 2 tsp. sugar
  • Kosher salt
  • ¼ cup crème fraîche or sour cream
For Serving
  • 6 large sorrel leaves
  • ½ cup crumbled feta cheese


  1. Heat the olive oil in a large sauce pot over medium heat.  Once the oil has warmed slightly, add the sliced fennel bulb and yellow onion.  Reduce the heat to medium-low and cook for 10 minutes, stirring often.
  2. Add the verjus and wine and increase the heat to medium-high.  Cook for 1 minute.
  3. Add the vegetable stock, water, sugar and a pinch of salt.  Once the liquid comes to a boil, reduce the heat to medium-low and cook for an additional 10 minutes.
  4. Meanwhile, bring a medium sauce pot of water up to a boil over high heat.  Submerge the reserved fennel stalks and fronds in the boiling water for 1 minute and then shock in ice water to stop the cooking.
  5. Transfer the fennel stalks and fronds to a blender along with the simmered soup ingredients and blend for 1 minute or until smooth.
  6. Stir in the crème fraîche and season with salt.  Stain through a sieve and chill.
For Serving
  1. Pour 4 ounces of cold fennel soup into each serving bowl.  Cut the sorrel into thin strips and garnish each bowl with a small pile of sorrel and crumbled feta.  Enjoy with crusty bread.