Soup: United States – Silky Fennel-Pea Soup with Lemon Chive Drizzle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 medium leek, white and light green parts only, thinly sliced and rinsed
1 small Yukon Gold potato, peeled and diced
1 small garlic clove, thinly sliced
4 cups (960 ml) low-sodium vegetable or light chicken stock
1 / 4 cup (60 ml) dry white wine (optional)
2 cups (300 g) fresh or frozen green peas
1 tsp (5 ml) finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
2 tbsp (8 g) chopped fresh chives
2 tbsp (30 ml) extra-virgin olive oil (for chive oil)
Kosher salt and white pepper, to taste
Optional garnish: fennel fronds and a few toasted sliced almonds

Show original ingredient measurements

1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 medium leek, white and light green parts only, thinly sliced and rinsed
1 small Yukon Gold potato, peeled and diced
1 small garlic clove, thinly sliced
4 cups (960 ml) low-sodium vegetable or light chicken stock
1 / 4 cup (60 ml) dry white wine (optional)
2 cups (300 g) fresh or frozen green peas
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice, plus more to taste
2 tbsp (8 g) chopped fresh chives
2 tbsp (30 ml) extra-virgin olive oil (for chive oil)
Kosher salt and white pepper, to taste
Optional garnish: fennel fronds and a few toasted sliced almonds

Instructions

Make the lemon-chive oil: In a small bowl or mini blender, blend the chives, extra-virgin olive oil, lemon zest, and a pinch of salt until vivid green; set aside.
Sweat aromatics: In a medium pot over medium heat, warm the butter and olive oil. Add fennel and leek with a pinch of salt and cook, stirring, until soft but not browned, 6–8 minutes.
Stir in garlic and potato; cook 1 minute until fragrant.
Deglaze with white wine, if using, and simmer until nearly evaporated, about 1–2 minutes.
Add stock; bring to a gentle simmer and cook until potato is tender, 12–15 minutes.
Add peas and simmer until just tender and bright green, 3–4 minutes.
Blend until silky using a blender; optionally pass through a fine sieve for extra smoothness. Return to the pot and adjust consistency with a splash of stock or hot water if needed.
Season and brighten with lemon juice, salt, and white pepper to taste.
Serve warm in bowls. Drizzle with the lemon-chive oil and garnish with fennel fronds and, if desired, a few toasted almond slivers to echo the trout’s crust.