Soup: United States – Silky Fennel-Leek Soup with Lemon-Dill 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 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for drizzle
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek, white and light green parts only, thinly sliced and rinsed
1 celery rib, thinly sliced
1 small Yukon Gold potato, peeled and diced
1 bay leaf
4 cups (960 ml) low-sodium vegetable broth or light fish stock
1 / 2 cup (120 ml) dry white wine (optional)
2 tbsp (30 ml) Greek yogurt or crème fraîche
2 to 3 tbsp (6 to 9 g) fresh dill, finely chopped, plus more for garnish
Zest of 1 / 2 lemon
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
Salt and white pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Warm 2 tablespoons (30 ml) olive oil in a pot over medium heat. Add fennel, leek, and celery with a pinch of salt; cook gently, stirring, until soft and translucent without browning, 6 to 8 minutes.
Stir in diced potato and bay leaf; cook 1 minute. If using, pour in white wine and simmer until reduced by about half, 2 to 3 minutes.
Add broth, bring to a gentle simmer, and cook until vegetables are very tender, 12 to 15 minutes. Remove and discard bay leaf.
Blend the soup until silky-smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot and whisk in the yogurt or crème fraîche.
Season with lemon zest, 1 tablespoon (15 ml) lemon juice, chopped dill, salt, and white pepper. Adjust acidity and seasoning with additional lemon juice, salt, and pepper as needed; thin with a splash of broth if desired.
For the drizzle, stir together 1 tablespoon (15 ml) olive oil, a pinch of chopped dill, and a small pinch of salt with a few drops of lemon juice.
Ladle into warm bowls and finish with the lemon-dill drizzle, extra dill, and reserved fennel fronds. Serve alongside garlic butter salmon to brighten the richness and echo the lemon-herb notes.

Warm 2 tablespoons olive oil in a pot over medium heat. Add fennel, leek, and celery with a pinch of salt; cook gently, stirring, until soft and translucent without browning, 6 to 8 minutes.
Stir in diced potato and bay leaf; cook 1 minute. If using, pour in white wine and simmer until reduced by about half, 2 to 3 minutes.
Add broth, bring to a gentle simmer, and cook until vegetables are very tender, 12 to 15 minutes. Remove and discard bay leaf.
Blend the soup until silky-smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot and whisk in the yogurt or crème fraîche.
Season with lemon zest, 1 tablespoon lemon juice, chopped dill, salt, and white pepper. Adjust acidity and seasoning with additional lemon juice, salt, and pepper as needed; thin with a splash of broth if desired.
For the drizzle, stir together 1 tablespoon olive oil, a pinch of chopped dill, and a small pinch of salt with a few drops of lemon juice.
Ladle into warm bowls and finish with the lemon-dill drizzle, extra dill, and reserved fennel fronds. Serve alongside garlic butter salmon to brighten the richness and echo the lemon-herb notes.