Soup: United States – Saffron-Citrus Fennel Leek Broth Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 large leek (white and light green parts), thinly sliced and rinsed
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
2 garlic cloves, thinly sliced
1 / 2 cup (120 ml) dry white wine (or additional stock)
5 cups (1.2 L) light vegetable or seafood stock, low-sodium
1 small pinch saffron threads (about 12–15)
1 strip lemon zest (about 2 inches)
1 small strip orange zest (optional)
1 bay leaf
1 / 4 tsp white pepper
3 / 4 tsp kosher salt, plus more to taste
1–2 tsp fresh lemon juice, to taste
2 tbsp (30 ml) chopped dill and/or fennel fronds, for garnish

Instructions

Warm 1/2 cup of the stock until hot (not boiling). Add saffron threads and let steep 10 minutes.
Heat olive oil in a medium pot over medium heat. Add leeks and fennel with a pinch of salt; sweat until translucent and tender, 6–8 minutes. Stir in garlic and cook 30 seconds.
Deglaze with white wine; simmer until nearly evaporated, 2–3 minutes.
Add remaining stock, saffron-infused stock, lemon zest, optional orange zest, bay leaf, white pepper, and salt. Bring to a gentle simmer and cook 12–15 minutes to marry flavors.
Remove bay leaf and zest strips. Adjust seasoning with salt and lemon juice to brighten.
Ladle into warm bowls and garnish with chopped dill and/or fennel fronds. Serve immediately.