Chilled Fennel and Cucumber Soup

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.

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  3 lb. fennel bulbs (about 2 large or 3 medium, including stalks)
  
  


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  1-1/4 lb. seedless cucumbers (about 2 medium)
  
  


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  1 Tbs. plus 1 tsp. chopped fresh tarragon; more as needed
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 cup heavy cream
  
  

Trim, quarter, core, and cut enough of the fennel bulbs into 1-inch pieces to yield about 6 cups. Reserve some of the fronds for garnish.

In a 6- to 8-quart pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium-high heat. Steam the fennel, covered, until very tender, about 8 minutes.

Meanwhile, peel the cucumbers, quarter lengthwise, and cut into 1-inch chunks to yield about 4 cups.

In a blender, purée half of the cucumber, half of the fennel, 1/2 tsp. of the tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the remaining cucumber and fennel, 1/2 tsp. tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper.

Whisk in the cream and the remaining 1 Tbs. tarragon. Cover and refrigerate until cold, at least 4 hours.

Just before serving, season the soup to taste with additional tarragon, salt, and pepper. Serve garnished with the reserved fennel fronds.