Preparation

• 修剪，四分之一，核心和将足够的茴香灯泡切成1英寸的碎片，可产生约6杯。保留一些叶子装饰。
• 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.

Make Ahead Tips

The finished soup can be refrigerated, covered, for up to 2 days. Adjust the seasoning and garnish just before serving.