Best 7 Leek And Fennel Soup Recipes

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Indulge in the delightful flavors of leek and fennel soup, a culinary symphony that captivates the senses. This comforting and aromatic soup, steeped in the essence of fresh leeks and fennel, offers a harmonious balance of sweet, savory, and earthy notes. As the leeks and fennel gently simmer in a flavorful broth, they release their natural sweetness, which is complemented by the addition of aromatic herbs and spices. Experience the symphony of flavors as the soup gently warms your soul, transporting you to a realm of culinary bliss.

Here are our top 7 tried and tested recipes!

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP



Roasted Garlic, Potato, Leek and Fennel Soup image

A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.

Provided by Outta Here

Categories     Potato

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

20 garlic cloves, peeled
3 tablespoons olive oil, divided
3 leeks, white and pale green parts
1 fennel bulb, diced
5 cups low sodium chicken broth (or use vegetable broth)
3 medium russet potatoes, peeled and diced
1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
1 bay leaf
salt and pepper, to taste
4 tablespoons nonfat plain yogurt
fennel leaves, chopped

Steps:

  • Preheat oven to 325F while peeling garlic cloves.
  • Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
  • In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
  • Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
  • Remove bay leaves and discard.
  • Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
  • Season with salt and pepper to taste.
  • Divide among 4 bowls and top each with a tablespoon of yogurt.
  • Garnish with a bit of chopped fennel leaves, if desired.

CREAMY FENNEL AND LEEK SOUP



Creamy Fennel and Leek Soup image

If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.

Provided by bluemoon downunder

Categories     Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

30 g unsalted butter
2 large fennel bulbs, thinly sliced
3 leeks, thoroughly washed, 2 thinly sliced, and 1 cut in half lengthways, and then cut into 4cm strips (for garnish)
3 garlic cloves, finely chopped
4 cups chicken stock or 4 cups vegetable stock
2 rosemary sprigs
1/3 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/3 cup sour cream, low fat is fine
1/4 cup parmesan cheese, freshly grated
salt & freshly ground black pepper, to taste
1 tablespoon olive oil
1 cup sour cream, low fat is fine, to garnish
1/2 cup parmesan cheese, freshly grated, to garnish

Steps:

  • Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
  • Remove from the heat, and set aside.
  • In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
  • Simmer over a low heat for about 15 minutes.
  • Remove the rosemary sprigs.
  • Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
  • Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
  • Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
  • As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
  • Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
  • Stir the sour cream and the 1/4 cup of parmesan into the soup.
  • Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
  • Season to taste with salt and freshly ground black pepper.
  • Turn off the heat and leave the soup covered so that it stays warm.
  • In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
  • Ladle the soup into warm soup bowls and top with the sautéed leek.
  • Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
  • Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.

FENNEL, LEEK AND SPINACH SOUP



Fennel, Leek and Spinach Soup image

Categories     Soup/Stew     Blender     Vegetable     Passover     High Fiber     Wheat/Gluten-Free     Fennel     Leek     Spinach     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Steps:

  • Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
  • Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
  • Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.

POACHED SALMON, LEEK, AND FENNEL SOUP



Poached Salmon, Leek, and Fennel Soup image

Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
One 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
One 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Steps:

  • Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
  • Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 g

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS



Potato-Leek Soup With Fennel and Watercress image

Make and share this Potato-Leek Soup With Fennel and Watercress recipe from Food.com.

Provided by Marzalicious

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
2 leeks (with tender green parts)
2 fennel bulbs
2 baking potatoes
6 cups vegetable stock or 6 cups prepared broth
1 bunch watercress, stems removed
salt
fresh ground white pepper

Steps:

  • Warm the oil in a soup pot.
  • Add the leeks and saute.
  • Add the fennel and potatoes and continue to saute.
  • Add the stock and bring to a simmer.
  • Cook until all the vegetables are completely softened.
  • Add watercress, cooking it until it's wilted but still bright green.
  • Use a handheld blender until smooth.
  • Add the salt and white pepper.
  • Enjoy!
  • For Vegetarian use vegetable broth.

VEGAN FENNEL, POTATO, AND LEEK SOUP



VEGAN FENNEL, POTATO, AND LEEK SOUP image

Categories     Soup/Stew     Herb     Potato     Sauté     Quick & Easy     Dinner     Vegan

Yield 4 people

Number Of Ingredients 8

olive oil
2 leeks, white and light green parts chopped
3 cloves of garlic, chopped
1 fennel bulb, white parts chopped and fronds chopped and reserved
3 yukon gold potatoes, peeled and chopped
8 cups vegetable stock
1 cup pine nuts
juice from one lemon

Steps:

  • Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes. Add vegetable stock and simmer until potatoes are soft. While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree. When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.

LEEK AND FENNEL SOUP



Leek and Fennel Soup image

A hearty soup which is filling, tasty, and very easy to make.

Provided by Fiona G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 ½ teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon

Steps:

  • In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
  • Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Choose fresh, high-quality ingredients: The better the ingredients, the better the soup will taste. Look for fresh leeks and fennel that are firm and have no blemishes. Use a good-quality vegetable broth or stock for the best flavor.
  • Sauté the leeks and fennel until they are soft: This will help to bring out their flavor and sweetness. Be patient and cook them over medium heat until they are translucent.
  • Add the potatoes and cook until they are tender: This will help to thicken the soup and give it a creamy texture. You can also add other vegetables to the soup, such as carrots, celery, or parsnips.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or white wine for a brighter flavor.
  • Serve the soup hot: Leek and fennel soup is best served hot, garnished with fresh herbs or a dollop of crème fraîche.

Conclusion:

Leek and fennel soup is a delicious and versatile soup that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste. With its creamy texture and flavorful broth, this soup is sure to be a hit with your family and friends.

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