Fennel, Leek & Spinach Soup
This soup is rich and comforting with a nice balance of fennel's mild aniseed flavor and the sweetness of leeks.
This soup is rich and comforting with a nice balance of fennel's mild aniseed flavor and the sweetness of leeks. The spinach adds a burst of color and nutrients, while the broth ties everything together into a silky-smooth base.
Ingredients:
3/4 stick of butter (or 1/2 cup olive oil for a vegan version)
6 cups chopped fresh fennel (about 2 medium bulbs)
4 cups chopped leeks (white and pale green parts)
6 cups chicken or vegetable broth
1/2 cup packed fresh spinach leaves, roughly chopped
Salt and pepper to taste
Instructions:
Prepare the Vegetables:
Trim and chop the fennel and leeks. For the fennel, cut off the stalks and the bottom root end, then slice the bulb into thin wedges. For the leeks, slice them lengthwise, rinse thoroughly to remove any dirt, and then chop into half-moons.
Roughly chop the spinach and set it aside.
Sauté the Vegetables:
In a large pot or Dutch oven, heat the butter (or olive oil) over medium heat.
Add the chopped fennel and leeks. Sauté for about 15 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Add the Broth:
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 20 minutes, until the fennel and leeks are very tender.
Add Spinach and Blend:
Stir in the fresh spinach leaves and and blend to desired consistency.
If you prefer a creamy texture, you can use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until creamy.
If you like a chunkier soup, blend only half of the mixture and leave the rest as is for some texture.
Season and Serve:
Taste the soup and adjust seasoning with salt and pepper.
Serve immediately with warm bread for dipping. The soup can also be made a day ahead of time – simply reheat on the stovetop and serve.
The spinach adds a burst of color and nutrients, while the broth ties everything together into a silky-smooth base. For an extra hint of creaminess, garnish with crème fraiche or a touch of cream. Enjoy!