Soup: United States – Roasted Fennel, Pea, and Lemon Broth Soup

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

1 large fennel bulb, cored and cut into wedges (reserve fronds)
2 tbsp (30 ml) olive oil, divided
1 large leek, white and light green parts thinly sliced (or 1 small onion)
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine (optional)
4 cups (960 ml) low-sodium chicken or vegetable stock
1 1 / 2 cups (225 g) fresh or frozen peas
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice, plus more to taste
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Fennel fronds and 6–8 small mint leaves, finely sliced, for garnish

Instructions

Heat oven to 425°F (220°C). Toss fennel wedges with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast on a sheet pan until caramelized and tender, 18–22 minutes. Roughly chop half the roasted fennel; reserve the rest as wedges for garnish.
In a medium pot over medium heat, warm the remaining 1 tablespoon olive oil. Add the sliced leek and a pinch of salt; cook, stirring, until soft and sweet, 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
Add the chopped roasted fennel to the pot. Pour in white wine (if using) and simmer 1–2 minutes to reduce by about half.
Add the stock and bring to a gentle simmer. Cook 10 minutes to meld flavors.
Stir in the peas and simmer just until bright green and tender, 2–3 minutes.
Remove from heat; add lemon zest and lemon juice. Season with salt and black pepper. For a slightly silkier body without losing clarity, lightly mash a ladleful of peas and fennel against the side of the pot and stir back in. Adjust lemon and salt to taste.
Ladle into warm bowls. Garnish with reserved roasted fennel wedges, chopped fennel fronds, and a few mint ribbons. Finish with freshly ground pepper and a few drops of olive oil. Serve alongside lamb chops with mint sauce.