Soup: United States – Roasted Fennel-Parsnip Soup with Gingered Orange Oil

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

1 large fennel bulb, cored and sliced (reserve some fronds)
2 medium parsnips, peeled and chopped
1 small leek (white and light green parts), sliced and rinsed
1 small carrot, chopped
1-inch piece fresh ginger, thinly sliced
1 small garlic clove, smashed
1 tbsp (15 ml) olive oil, plus 2 tbsp (30 ml) for orange oil
3 cups (720 ml) low-sodium chicken stock
1 / 4 cup (60 ml) dry white wine (optional)
1 small bay leaf
1 star anise pod (optional)
2 tbsp (30 ml) crème fraîche or heavy cream (optional)
1–2 tsp lemon juice, to taste
Fine sea salt and white pepper, to taste
Zest of 1 / 2 orange (in wide strips or finely grated)
Pinch of red pepper flakes (optional)

Instructions

Heat oven to 425°F (220°C). Toss fennel, parsnips, leek, and carrot with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast until tender and caramelized at the edges, 20–25 minutes.
Meanwhile, make the gingered orange oil: Warm 2 tablespoons olive oil in a small pan over low heat with the orange zest and a pinch of red pepper flakes. Heat gently until fragrant (3–4 minutes); do not brown. Remove from heat and let steep until serving.
Transfer the roasted vegetables to a pot. Add ginger, garlic, chicken stock, white wine (if using), bay leaf, and star anise (if using). Bring to a simmer over medium heat and cook 12–15 minutes to marry flavors.
Remove and discard the bay leaf and star anise. Blend the soup thoroughly until silky smooth (use a high-speed blender for best texture). Return to the pot; thin with a splash of stock or hot water if needed.
Stir in crème fraîche or cream (if using). Season with salt, white pepper, and lemon juice to brighten. Warm gently without boiling.
To serve, ladle into warm bowls and drizzle with the gingered orange oil. Garnish with chopped fennel fronds and an extra crack of white pepper.