A solid spring or fall soup choice for those out there who aren’t yet sure about how awesome fennel is.
![](https://freshharvest.com/blog/wp-content/uploads/2017/04/fennel-pear-soup-uai-258x157.jpg)
Fennel, Leek & Pear Soup
by Dishing Up the Dirt
Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4-6
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
Preparation
- 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.
- With an immersion blender or regular blender puree the soup. Season with salt and pepper.
- 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.
- 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.
![](https://freshharvest.com/blog/wp-content/uploads/2017/03/FH_2-stacked-uai-258x192.png)
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