Leek and Fennel Soup

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  • 2 tablespoon olive oil
  • 3 cups thinly sliced and chopped fennel (about 2 bulbs)
  • 3 cups sliced leeks (white and pale green parts only)
  • 3 large cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 small russet potato, peeled and diced (about 8 ounces)
  • 2 quarts vegetable or chicken broth
  • Salt and freshly ground black pepper to taste
  • Pinch of thyme or to taste (optional)
  • 1/2 cup heavy cream (optional)


Cut the top stems off the fennel. Reserve 1/2 cup of fronds for garnish.

Heat oil in a large saucepan over medium heat. Add chopped fennel and leeks. Cook for about 10 minutes, stirring occasionally, or until wilted and just starting to brown.

Add garlic and cook for 2 minutes. Add wine and cook until almost evaporated. Add the potato and broth, season with salt and pepper and bring to a boil. Reduce to a simmer and cover.

Cook for about 30 minutes or until the vegetables are very tender. Use a blender to puree to desired consistency and return to saucepan. Add cream, if using. Heat through to thicken, adjust seasonings and serve garnished with reserved fennel fronds. 

Recipe from Central Market Poulsbo - Culinary Resource Center
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