Soup: United States – Citrus-Kissed Fennel-Leek Soup with Chive Oil

Serving Size: 4

Approximate Time

Prep 8 min

Cook 35 min

Additional 10 min

Total 50 min

Ingredients

1 tbsp (15 ml) olive oil
1 tbsp (15 g) unsalted butter
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish, optional)
2 medium leeks, white and light green parts only, thinly sliced and well rinsed
2 garlic cloves, thinly sliced
1 small Yukon gold potato, peeled and diced
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium vegetable or chicken stock
1 bay leaf
1 tsp finely grated lemon zest
1–2 tbsp (15–30 ml) fresh lemon juice, to taste
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil (for chive oil)
2 tbsp (8 g) finely chopped fresh chives (for chive oil)
Pinch of salt (for chive oil)

Instructions

Make the chive oil: Blend or finely mash 3 tbsp extra-virgin olive oil with 2 tbsp chopped chives and a pinch of salt until vivid green. Let infuse 10 minutes; strain if desired and set aside.
Sweat aromatics: In a medium pot over medium heat, warm 1 tbsp olive oil and 1 tbsp butter. Add fennel and leeks with a pinch of salt; cook, stirring occasionally, until soft and translucent without browning, 8–10 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Deglaze with the white wine and simmer until nearly evaporated, 2–3 minutes.
Add potato, stock, and bay leaf. Bring to a gentle simmer and cook until the potato is very tender, 15–18 minutes. Remove and discard the bay leaf.
Blend the soup until silky-smooth using a blender or immersion blender. If needed, thin with a splash of warm stock or water to your preferred consistency.
Stir in lemon zest and 1 tbsp lemon juice; season with salt and freshly ground black pepper. Add more lemon juice to taste for brightness.
Serve hot in warmed bowls. Drizzle with chive oil and garnish with fennel fronds and a few cracks of black pepper.