Entrée: United States – Creamy Fennel, Leek, and Lemon Soup with Dill Oil

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Total 40 min

Ingredients

2 tbsp (30 ml) olive oil, plus more as needed
1 tbsp unsalted butter (optional)
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1 small Yukon gold potato, peeled and diced
1 garlic clove, smashed
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium vegetable or light fish stock
1 bay leaf
1 / 4 tsp crushed fennel seeds (optional)
2 to 3 tbsp fresh lemon juice
1 tsp finely grated lemon zest
2 tbsp creme fraiche or plain Greek yogurt (optional)
2 tbsp fresh dill, finely chopped
Kosher salt and white pepper, to taste
For dill oil: 1 / 4 cup (60 ml) extra-virgin olive oil blended with 2 tbsp fresh dill and a pinch of salt

Instructions

Make the dill oil: Blend 1/4 cup extra-virgin olive oil with 2 tablespoons dill and a pinch of salt until vivid green; strain if desired. Set aside.
Warm 2 tablespoons olive oil and the butter (if using) in a pot over medium heat. Add fennel and leeks with a pinch of salt and cook, stirring, until very tender but not browned, 8 to 10 minutes.
Stir in garlic and crushed fennel seeds; cook 1 minute until fragrant.
Pour in the white wine and simmer until nearly evaporated, 2 to 3 minutes.
Add potato, stock, and bay leaf. Bring to a gentle simmer, cover partially, and cook until vegetables are soft, 15 to 18 minutes. Discard bay leaf.
Blend the soup until completely smooth and silky (use an immersion blender or carefully transfer to a blender). If needed, thin with a splash of warm stock or water.
Stir in lemon juice and zest, then season with salt and white pepper. Off the heat, swirl in creme fraiche or yogurt (if using) and the chopped dill; do not boil after adding dairy.
Ladle into warm bowls. Drizzle with dill oil and garnish with reserved fennel fronds and a touch more lemon zest, if desired.