Fennel and Leek Soup

by Hara Dretaki

Variations of this soup can include orange juice or cream for richer taste. Use the fennel fronds, finely chopped, as garnish.


  • 2 fennel bulbs
  • 2 Tbsp. olive oil or butter
  • 1 onion, chopped
  • 2 leeks, white part only, chopped
  • 2 small red potatoes, peeled and cubed
  • 6 cups vegetable stock or water
  • Salt and freshly ground pepper to taste
Fennel and Leek Soup

Elizabeth Cecil

Warm the oil in a soup pot and add the onion, fennel, leeks, potatoes, a teaspoon of salt, and a cup of the stock. Let the soup stew for 20 minutes over medium heat, keeping the pot covered. Stir occasionally. Add the remaining stock and bring to a boil. Lower the heat and simmer for 20 more minutes, partially covered. Make sure the fennel is tender. If using cream, add 1/3 cup, or add 2 tablespoons of orange juice. Add the reserved fennel fronds, season with pepper, adjust salt and serve.

Recipe yields 6 to 8 servings