Fennel, Leek & Pear Soup

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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