Soup: Italy – Brodo Di Agrumi E Finocchi (Citrus-Fennel Broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 large fennel bulb, cored (half finely chopped, half very thinly sliced)
1 small leek, white and light green parts thinly sliced (or 1 large shallot)
2 garlic cloves, lightly crushed
1 strip orange peel (about 2 x 1 inches / 5 x 2.5 cm, no white pith)
Zest of 1 lemon
1 / 2 cup (120 ml) dry white wine (optional; sub more broth)
6 cups (1.4 liters) low-sodium chicken or vegetable broth
1 small bay leaf
4 sprigs fresh thyme (or 1 / 2 tsp dried)
6 whole black peppercorns
Pinch saffron threads (optional)
2 tbsp (30 ml) fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper, to taste
Fennel fronds and chopped flat-leaf parsley, for garnish
Pinch red pepper flakes (optional)

Instructions

Warm 2 tablespoons olive oil in a pot over medium heat. Add the finely chopped half of the fennel, the leek (or shallot), and the garlic with a pinch of salt. Sweat until translucent and fragrant, 6–8 minutes, without browning.
Pour in the white wine (if using) and simmer until reduced by about half, 2–3 minutes.
Add the broth, orange peel, lemon zest, bay leaf, thyme, peppercorns, and saffron. Bring to a gentle simmer and cook uncovered for 20 minutes to infuse.
Strain the broth through a fine-mesh sieve into a clean pot; discard solids. Stir in the lemon juice and season to taste with salt and black pepper. Keep hot over low heat.
Meanwhile, heat a light drizzle of olive oil in a skillet over medium-high heat. Sauté the thinly sliced fennel with a pinch of salt until just crisp-tender, 2–3 minutes.
Divide the sautéed fennel among warm bowls. Ladle the hot brodo over. Garnish with fennel fronds and parsley, a small drizzle of olive oil, and a pinch of red pepper flakes if desired.
Serve immediately alongside the Italian Wedding Soup to brighten the palate with citrus and anise notes.