Entrée: United States – Coastal Fennel-Leek Soup with Lemon and Dill

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) olive oil, plus more for finishing
1 fennel bulb, cored and thinly sliced (reserve fronds)
1 large leek, white and light green parts only, thinly sliced and rinsed
1 small Yukon Gold potato, peeled and diced (about 1 cup / 150 g)
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine (optional)
4 cups (960 ml) low-sodium vegetable or seafood stock
1 bay leaf
1 tsp finely grated lemon zest
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh dill, plus more for garnish
2 tbsp (8 g) chopped fennel fronds, for finishing
Kosher salt and freshly ground black pepper, to taste

Instructions

Warm 2 tablespoons olive oil in a medium pot over medium heat. Add fennel, leek, and potato with a pinch of salt; cook, stirring occasionally, until softened and lightly translucent, 8 to 10 minutes.
Stir in garlic and cook until fragrant, about 1 minute. If using, pour in the white wine and simmer until reduced by half, 2 to 3 minutes.
Add the stock and bay leaf. Bring to a gentle boil, then reduce heat and simmer until the potato is tender, 12 to 15 minutes. Discard the bay leaf.
Blend the soup until silky smooth (use an immersion blender or carefully transfer to a blender). Return to the pot.
Stir in lemon zest, 2 tablespoons lemon juice, dill, and a pinch of the chopped fennel fronds. Season with salt and pepper. Simmer 1 minute more and adjust acidity with additional lemon juice if desired.
Ladle into warm bowls. Finish with a drizzle of olive oil, a sprinkle of dill and fennel fronds, and freshly ground black pepper. Serve alongside the pan-seared salmon with lemon.