Fennel Leek Soup


Fennel Leek Soup HM


  • 3 each fennel bulbs
  • 4 large leeks
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt plus more to taste
  • 1/2 teaspoon ground pepper plus more to taste
  • 1 teaspoon ground cumin
  • 3 cups chicken broth
  • 1 cup cooked ground meat


  • Coarsely chop the fennel bulbs and leeks, reserving the fronds of the fennel, minced, for garnish. Save the greens of the leeks for making chicken stock.
  • Heat olive oil in a large saucepan or soup pot. Add fennel, leeks, sea salt, pepper, and cumin. Sauté for 20 minutes, stirring often, until the veggies begin to soften.
  • Add cooked ground meat, chicken broth, cover, and simmer 20 minutes. Using an immersion blender, puree until smooth, or alternatively purée in small batches in food processor or blender.
  • Add salt and pepper to taste. Serve immediately topped with minced fennel fronds.