Appetizer: United States – Sherry-Kissed Fennel and Leek Cream Soup

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 40 min

Total 1 hr

Ingredients

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

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 large leeks, white and light green parts only, thinly sliced and well-rinsed
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
2 cloves garlic, thinly sliced
1 small Yukon gold potato, peeled and diced
1 tsp (5 ml) fresh thyme leaves (or 1 / 2 tsp (2.5 ml) dried)
1 bay leaf
1 / 4 cup (60 ml) dry sherry
4 cups (960 ml) low-sodium chicken broth
1 small Parmesan rind (about 1 oz (28 g); optional)
1 / 3 cup (80 ml) heavy cream (optional, for extra silkiness)
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) fresh lemon juice
Kosher salt and white pepper, to taste

Show original ingredient measurements

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 large leeks, white and light green parts only, thinly sliced and well-rinsed
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
2 cloves garlic, thinly sliced
1 small Yukon gold potato, peeled and diced
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
1 bay leaf
1 / 4 cup (60 ml) dry sherry
4 cups (960 ml) low-sodium chicken broth
1 small Parmesan rind (about 1 oz / 28 g; optional)
1 / 3 cup (80 ml) heavy cream (optional, for extra silkiness)
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
Kosher salt and white pepper, to taste

Instructions

In a heavy pot, melt the butter with the olive oil over medium heat. Add leeks and fennel with a pinch of salt. Cook, stirring occasionally, until very soft and translucent but not browned, 8–10 minutes.
Stir in the garlic, thyme, and potato; cook 1 minute until fragrant.
Pour in the dry sherry and simmer until nearly evaporated, about 2 minutes.
Add the chicken broth, bay leaf, and Parmesan rind (if using). Bring to a gentle simmer, cover partially, and cook until the vegetables are very tender, 15–20 minutes.
Discard the bay leaf and Parmesan rind. Blend the soup until completely smooth and velvety (use an immersion blender or a countertop blender in batches).
Return to the pot. Stir in the heavy cream (if using), lemon zest, and lemon juice. Season to taste with kosher salt and white pepper.
Warm through gently. Ladle into bowls and garnish with chopped fennel fronds (or parsley/chives) and a few drops of olive oil if desired. Serve alongside Chicken Marsala.