Creamy Fennel and Leek Soup
Indulge in the velvety goodness of Creamy Fennel and Leek Soup, a comforting bowl of seasonal elegance that’s perfect for chilly evenings or as a sophisticated starter. This recipe brings together the delicate sweetness of fennel, the mild oniony flavor of leeks, and a touch of garlic, all simmered in rich vegetable stock before being blended to silky perfection. A splash of heavy cream adds luscious creaminess, while a garnish of fresh parsley brightens each spoonful. Served alongside slices of crusty bread, this soup is a simple yet refined dish that’s as nourishing as it is delicious. Ready in just 45 minutes, this recipe is an easy way to elevate any meal with wholesome ingredients and a gourmet twist.
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Recipe Information
Ingredients
- 2 medium fennel bulb
- 3 large leeks
- 3 tablespoons unsalted butter
- 3 cloves garlic
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 slices crusty bread
Instructions
Trim the green tops and roots off the leeks. Slice the white and light green parts lengthwise and rinse thoroughly under running water to remove any dirt. Slice thinly and set aside.
Trim the fennel bulbs, cutting off the stalks and removing the tough outer layers. Slice the bulbs in half, remove the core, and thinly slice the remaining bulb.
Mince the garlic cloves and set them aside.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted. Add the sliced leeks and fennel, and cook for 8-10 minutes until softened, stirring occasionally.
Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Pour in the vegetable stock, stir, and bring the mixture to a simmer. Cover the pot and cook for 15 minutes, allowing the flavors to meld and the vegetables to fully soften.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a high-powered blender, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Simmer for another 2-3 minutes to bring the soup back to temperature.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 23.3 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1586 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
