Fennel and Leek Soup with Gruyère Croutons
By Tested and perfected in the Sur La Table kitchen
Fennel and Leek Soup with Gruyère Croutons
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 6 servings
- 2 tablespoons olive oil
- 6 medium leeks, white parts only, cut in half lengthwise, washed and thinly sliced
- 4 medium fennel bulbs, fronds removed (and reserved) and thinly sliced
- 2 medium garlic cloves, chopped
- 2 medium potatoes, peeled and roughly chopped
- 4 cups chicken or vegetable broth, low-sodium
- ¾ cup whipping cream
- Kosher salt and freshly ground black pepper
- 1 tablespoon lemon juice, to taste
- 2 tablespoons unsalted butter
- 12 baguette slices
- ½ cup grated Gruyère cheese
- 1 teaspoon minced thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fennel fronds, to garnish
This simple yet hearty soup gains texture and flavor with the addition of potatoes. Creamy, rich and flavorful, this soup is accentuated with the addition of savory gruyère croutons.
Place a large saucepan on the stove over a moderate-high heat, add oil and when shimmering, add leeks and fennel and cook until tender, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the potatoes and broth and bring to a boil. Reduce the heat to medium and simmer the soup until the vegetables are fork tender, about 25 minutes.
Using an immersion blender, or working in batches using a food processor, puree the mixture until smooth. Add the cream and return to the stove and bring back to a boil. Add the lemon juice and taste and season with salt and pepper.
To prepare croutons: Preheat a broiler. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute. Do not leave broiler unattended. Once cool, cut bread into bite-size croutons.
To serve: Ladle the soup into warmed soup bowls and garnish with minced fennel fronds. Serve immediately with Gruyère croutons.
Place a large saucepan on the stove over a moderate-high heat, add oil and when shimmering, add leeks and fennel and cook until tender, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the potatoes and broth and bring to a boil. Reduce the heat to medium and simmer the soup until the vegetables are fork tender, about 25 minutes.
Using an immersion blender, or working in batches using a food processor, puree the mixture until smooth. Add the cream and return to the stove and bring back to a boil. Add the lemon juice and taste and season with salt and pepper.
To prepare croutons: Preheat a broiler. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute. Do not leave broiler unattended. Once cool, cut bread into bite-size croutons.
To serve: Ladle the soup into warmed soup bowls and garnish with minced fennel fronds. Serve immediately with Gruyère croutons.