Soup: United States – Fennel-Leek Saffron Broth with Lemon-Herb Drizzle

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Total 45 min

Ingredients

2 tbsp (30 ml) olive oil
2 medium leeks (white and light green parts), thinly sliced
1 medium fennel bulb, thinly sliced (fronds reserved)
1 celery stalk, small dice
2 garlic cloves, thinly sliced
1 small Yukon Gold potato, peeled and 1 / 2-inch dice (optional)
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium vegetable stock, divided
Pinch saffron threads (about 1 / 8 tsp)
2 wide strips lemon zest
1 bay leaf
3 fresh thyme sprigs (or 1 / 2 tsp dried thyme)
3 / 4–1 tsp fine sea salt, to taste
1 / 4 tsp white pepper (or black pepper)
2 tbsp (30 ml) extra-virgin olive oil (for drizzle)
1 tbsp (15 ml) fresh lemon juice (for drizzle)
1 tsp finely grated lemon zest (for drizzle)
1 tbsp finely chopped fresh parsley (for drizzle)
1 tbsp chopped fennel fronds, plus extra for garnish (for drizzle)

Instructions

Warm 1/2 cup of the vegetable stock and stir in the saffron; set aside to bloom.
In a medium pot, heat 2 tbsp olive oil over medium. Add leeks, fennel, and celery with a pinch of salt; cook, stirring, until translucent and tender, 8–10 minutes. Stir in garlic for 30–60 seconds.
Deglaze with white wine; simmer until reduced by half, about 2–3 minutes.
Add remaining stock, the saffron-infused stock, potato (if using), lemon zest strips, bay leaf, and thyme. Bring to a gentle simmer and cook until vegetables are tender, 15–18 minutes.
Remove and discard bay leaf, thyme stems, and lemon zest strips. Season with salt and white pepper to taste.
Make the lemon-herb drizzle: whisk extra-virgin olive oil, lemon juice, grated zest, parsley, fennel fronds, and a pinch of salt until emulsified.
Ladle soup into warm bowls. Swirl a spoonful of lemon-herb drizzle over each and garnish with extra fennel fronds. Serve immediately.