As the weather starts to turn nippy at night, signaling summer has left us, I like to prepare a comforting bowl of soup.
Potato leek soup is a European classic served from France to Sweden to Scotland and Wales. It’s usually just a simple purée, and I’ve enjoyed it with many variations, but without a doubt, my favorite is a recipe that adds fennel.
Fennel is a bulb that has a delicate anise flavor. A member of the carrot family, fennel is easy to slice with a sharp knife and has a crisp texture similar to celery. It is wonderful in salads, shredded and dressed with an assertive vinaigrette. When fennel is sautéed, it takes on a sweet flavor and becomes very tender. And as an extra bonus, it’s low in calories and high in vitamin C and potassium. You’ll also notice that there is no cream in the soup, since the potatoes add a rich, creamy flavor, so it’s a good choice for vegans if you also want to sub vegan butter.
Fresh fennel is available in most produce sections from October to March. I’ve been making this recipe for decades, and it never gets old.
Fennel needs to be cored and then sliced. Don’t forget to save some of the fennel sprigs for garnishing. For a beautiful presentation, the light, green-colored soup is sprinkled with bright green fennel sprigs on top. If you love anise flavor, add Pernod so the fennel flavor will be pronounced.
Although you can use Idaho baking potatoes, I like the creaminess of yellow potatoes. You can serve this as a first course in smaller portions or as your main course with some crusty whole-wheat bread. If you want to “fancy it up,” garnish with crispy bacon or onion pieces. To drink: Serve a California chardonnay or fresh cider (the alcoholic version).
Fennel, Potato, and Leek Soup
Serves 6 to 8
