• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small leek (white and pale green part only), halved and thinly sliced

  2. 3 garlic cloves, finely chopped

  3. 1 1/2 teaspoons fennel seeds

  4. 5 tablespoons extra-virgin olive oil, divided

  5. 1 medium russet (baking) potato

  6. 2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces

  7. 5 cups water

  8. 1 (8-inch) length of baguette, cut into 1-inch cubes

  9. 1/2 cup creme fraiche or sour cream

  10. 1 teaspoon grated orange zest

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F with rack in middle. Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes. Meanwhile, peel potato and cut into 1/2-inch pieces. Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes. Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper. Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest. Serve soup with orange crème fraîche and croutons.


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