Fennel, Leek & Pear Soup
By Dishing Up the Dirt
A solid spring or fall soup choice for those out there who aren’t yet sure about how awesome fennel is.
Ingredients
- 2 TBS grapeseed oil
- 2 large leeks, (white and light green parts only) Diced
- 1 small yellow onion, peeled and diced
- 3 cloves of garlic, minced
- 1 medium-sized pear, cored and chopped into 1/2 inch pieces
- 1 large fennel bulb, cored and finely chopped (reserve fonds for garnish)
- 1 tsp ground mustard
- 2 tsp dried thyme
- 1/8 crushed red pepper flakes
- salt and pepper
- 5-6 cups vegetable stock
- A drizzle of extra virgin olive oil for serving.
For the Crostini:
- 1/2 of a baguette of good quality bread
- Blue Cheese
- Olive oil
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4-6 minutes
Instructions
Step 1
Heat the oil in a large soup pot over medium high heat. Add leeks, onion, dried thyme, and crushed red pepper flakes. Sauté for about 8 minutes stirring often. Once the leeks and onions have become a bit soft add the fennel, garlic, pear and mustard. Sauté for about 5 more minutes. Add the veggie stock and bring to a boil. Reduce heat and simmer for about 30 minutes.
Step 2
With an immersion blender or regular blender puree the soup. Season with salt and pepper.
Step 3
While the soup is simmering slice up your bread. Drizzle a little olive oil over each slice and top with a little crumbled blue cheese. Place in a 425 degree oven for about 5-8 minutes. Or just until bread is toasted and cheese is slightly melted.
Step 4
Serve soup with bread, diced up fennel fronds, and a drizzle of extra virgin olive oil.
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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