Soup: United States – Bright Lemon-Dill Pea and Fennel Soup

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 small fennel bulb (about 10 oz / 280 g), cored and thinly sliced (about 2 cups / 130 g)
1 large leek, white and light green parts only, sliced and well-rinsed (about 2 cups / 130 g)
2 cloves garlic, minced
1 medium Yukon Gold potato, peeled and diced small
3 cups (450 g) fresh or frozen green peas
4 cups (960 ml) low-sodium vegetable broth
1 bay leaf
Finely grated zest of 1 lemon
2–3 tbsp (30–45 ml) fresh lemon juice, to taste
2 tbsp (8 g) chopped fresh dill, plus extra fronds for garnish
1 tbsp (3 g) chopped fresh chives (optional)
1 / 2–3 / 4 tsp kosher salt, to taste
1 / 4 tsp white pepper (or black pepper)
2 tbsp (30 g) plain Greek yogurt or crème fraîche, for optional swirl
Extra-virgin olive oil, for finishing

Instructions

Heat the olive oil in a medium pot over medium heat. Add the fennel and leek with a pinch of salt and cook, stirring occasionally, until very soft and translucent, 8–10 minutes (avoid browning).
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the potato, peas, broth, and bay leaf. Bring to a simmer and cook until the potato is tender, 12–15 minutes.
Remove and discard the bay leaf. Stir in the lemon zest, 2 tbsp lemon juice, dill, and chives (if using).
Blend the soup until silky smooth with an immersion blender (or carefully in batches in a countertop blender). Thin with a splash of broth or water if needed.
Season with salt and white pepper. Adjust acidity with additional lemon juice to taste.
Ladle into bowls. Swirl in a spoonful of yogurt or crème fraîche if desired, garnish with dill fronds, a light drizzle of olive oil, and a pinch of lemon zest. Serve hot alongside the creamy salmon and spinach pasta.