Best 8 Creamy Fennel And Leek Soup Recipes

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Indulge in a symphony of flavors with our creamy fennel and leek soup, a delectable dish that will transport your taste buds to a culinary haven. This silky smooth soup, crafted with aromatic fennel, tender leeks, and a touch of cream, promises a harmonious blend of sweet and savory notes. Embark on a culinary journey with our diverse selection of recipes, ranging from a classic preparation to delightful variations like a vegan version and a tantalizing soup enriched with seafood. Discover the perfect recipe to suit your palate and embark on a sensory adventure with every spoonful.

Let's cook with our recipes!

LEEK AND FENNEL SOUP



Leek and Fennel Soup image

A hearty soup which is filling, tasty, and very easy to make.

Provided by Fiona G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 ½ teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon

Steps:

  • In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
  • Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g

FENNEL AND LEEK SOUP WITH POTATOES



Fennel and Leek Soup with Potatoes image

This vegetarian soup is similar to potato leek soup...but with a twist! Fennel adds another flavor to the mix, while chives and heavy cream complete the dish.

Provided by Lizzie Streit, MS, RDN

Categories     Side Dish     Soup

Time 45m

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
4 leeks (sliced, about 4 cups; white and light green parts only)
4 cloves garlic (minced)
½ teaspoon salt
¼ teaspoon black pepper
2 fennel bulbs (sliced; about 3 cups)
2 Yukon gold potatoes (cubed; about 4 cups)
4 cups vegetable broth
½ cup heavy cream
½ cup sliced chives

Steps:

  • Warm the olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and cook for about 5 minutes until tender. Stir in the garlic, salt, and pepper, and cook for an additional minute.
  • Add the fennel, potatoes, and vegetable broth to the pot. Increase the heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 to 25 minutes until the potatoes are fork-tender.
  • Remove the soup from heat. Use an immersion (handheld) blender to puree the soup right in the pot. See notes for instructions on using an upright blender.
  • Stir most of the heavy cream into the soup, reserving a few tablespoons to drizzle on each bowl of soup.
  • Ladle the soup into bowls, top with a drizzle of cream, and sprinkle with chopped chives. If your fennel bulbs came with their fronds, feel free to use those as a topping too. Enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

Nutrition Facts : ServingSize 2 cups, Calories 271 kcal, Carbohydrate 33 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 525 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 8 g

CREAMY FENNEL AND LEEK SOUP



Creamy Fennel and Leek Soup image

If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.

Provided by bluemoon downunder

Categories     Greens

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

30 g unsalted butter
2 large fennel bulbs, thinly sliced
3 leeks, thoroughly washed, 2 thinly sliced, and 1 cut in half lengthways, and then cut into 4cm strips (for garnish)
3 garlic cloves, finely chopped
4 cups chicken stock or 4 cups vegetable stock
2 rosemary sprigs
1/3 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/3 cup sour cream, low fat is fine
1/4 cup parmesan cheese, freshly grated
salt & freshly ground black pepper, to taste
1 tablespoon olive oil
1 cup sour cream, low fat is fine, to garnish
1/2 cup parmesan cheese, freshly grated, to garnish

Steps:

  • Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
  • Remove from the heat, and set aside.
  • In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
  • Simmer over a low heat for about 15 minutes.
  • Remove the rosemary sprigs.
  • Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
  • Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
  • Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
  • As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
  • Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
  • Stir the sour cream and the 1/4 cup of parmesan into the soup.
  • Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
  • Season to taste with salt and freshly ground black pepper.
  • Turn off the heat and leave the soup covered so that it stays warm.
  • In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
  • Ladle the soup into warm soup bowls and top with the sautéed leek.
  • Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
  • Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.

CREAMY LEEK AND FENNEL BAKE



Creamy Leek and Fennel Bake image

Leek and fennel in a creamy sauce covered with a crust of parmesan and breadcrumbs. The addition of fennel seeds intensifies the flavor.

Provided by CulinaryQueen

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon butter, softened
1 large fennel, coarsely shredded (about 2-3 cups)
2 leeks, sliced (1 cm thick of white part plus some of lighter green part)
3/4 cup milk
1/4 cup double cream (heavy cream)
3 garlic cloves, finely minced (or grated)
1 tablespoon butter
1 teaspoon tarragon
3/4 teaspoon nutmeg, grated
1/4 teaspoon fennel seed
1/4 cup breadcrumbs
1/4 cup parmesan cheese, grated

Steps:

  • Butter a casserole dish and set aside.
  • Preheat oven to 190C/375°F.
  • Parboil the veggies for 5-10 minutes until tender crisp.
  • In the meantime, combine all the ingredients for the cream sauce in a small saucepan. Heat over medium low heat until very hot, but not boiling, about 10-15 minutes. Stir occasionally to prevent sticking.
  • Drain the veggies well and spread over the bottom of the casserole dish.
  • Pour cream sauce over veggies. Stir around lightly to incorporate the sauce throughout.
  • Combine topping ingredients and sprinkle over veggies.
  • Bake for 20-30 minutes until bubbly and top top is golden brown.
  • Allow to sit 5 minutes prior to serving.

Nutrition Facts : Calories 220.8, Fat 13.6, SaturatedFat 8.2, Cholesterol 42.4, Sodium 240.4, Carbohydrate 19.5, Fiber 3.1, Sugar 2.4, Protein 6.8

POTATO, LEEK AND FENNEL SOUP



Potato, Leek and Fennel Soup image

Provided by Jeanne Silvestri

Categories     Soup/Stew     Potato     Vegetable     Christmas     Quick & Easy     Fennel     Leek     Spring     Bon Appétit     Florida

Yield Serves 8

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
4 14 1/2-ounce cans low-salt chicken broth
2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

CREAM OF FENNEL SOUP



Cream of Fennel Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds fresh fennel
2 tablespoons unsalted butter
1/2 cup chopped onion
3 cups chicken stock
1 cup heavy cream
2 tablespoons Pernod or Ricard
Salt and freshly ground white pepper
4 teaspoons (about 3/4 ounce) Fresh sturgeon caviar (optional)

Steps:

  • Cut the feathery tops off the fennel bulbs. Finely mince two tablespoons of the green tops and set aside. Discard the woody stems. Chop the fennel bulbs medium fine.
  • Melt the butter in a heavy saucepan. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. Add the chicken stock and simmer 10 minutes longer.
  • Puree the soup in a blender or a food processor. Return it to the saucepan and add the cream. Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
  • Bring to a simmer. Serve the soup topped with a dusting of chopped fennel tops. If desired, float a teaspoon of caviar on top of each serving.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 1029 milligrams, Sugar 12 grams, TransFat 0 grams

CREAMY LEEK SOUP



Creamy Leek Soup image

Categories     Blender     Dairy     Herb     Onion     Potato     Vegetable     Gourmet

Yield Makes 6 (first course) servings with leftovers

Number Of Ingredients 15

8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

Steps:

  • Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  • Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  • Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
  • Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
  • Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
  • Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

CREAMY LEEK AND PARSNIP SOUP



Creamy Leek and Parsnip Soup image

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Provided by David Tanis

Categories     weeknight, soups and stews, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
2 teaspoons kosher salt
Black pepper
1 bay leaf
1 teaspoon ground turmeric
4 garlic cloves, minced
6 cups water, chicken broth or vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)

Steps:

  • Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
  • Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
  • Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
  • With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
  • Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

Tips:

  • Choose the right fennel and leeks: Select fennel bulbs that are firm and have a bright white color. Avoid bulbs that are bruised or have brown spots. Leeks should also be firm and have a deep green color. Avoid leeks that are wilted or have yellow or brown leaves.
  • Clean the fennel and leeks properly: Fennel and leeks can be quite dirty, so it's important to clean them thoroughly before using them. To clean fennel, remove the outer leaves and cut off the root end. Then, slice the fennel bulb in half and remove the tough core. To clean leeks, cut off the root end and the dark green tops. Then, slice the leeks in half lengthwise and rinse them thoroughly under cold water to remove any dirt or grit.
  • Sauté the fennel and leeks until they are soft: This will help to bring out their flavor and make them more tender. Sauté the fennel and leeks in a large pot over medium heat for about 5 minutes, or until they are softened and slightly browned.
  • Use a good quality vegetable broth: The vegetable broth you use will make a big difference in the flavor of the soup. If you can, use a homemade vegetable broth. If you're using store-bought vegetable broth, choose one that is low in sodium and has a good flavor.
  • Season the soup to taste: Once the soup is simmering, season it to taste with salt, pepper, and any other desired seasonings. You can also add a squeeze of lemon juice to brighten the flavor of the soup.
  • Garnish the soup before serving: A few simple garnishes can make the soup look and taste even better. Some good options include chopped fresh fennel fronds, leeks, or parsley. You can also add a dollop of sour cream or crème fraîche.

Conclusion:

This creamy fennel and leek soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The fennel and leeks give the soup a unique and flavorful taste, and the creamy texture is sure to please everyone. This soup is also very versatile and can be easily customized to your liking. You can add different vegetables, such as carrots or celery, or you can add a protein, such as chicken or shrimp. You can also adjust the thickness of the soup by adding more or less vegetable broth. No matter how you serve it, this creamy fennel and leek soup is sure to be a hit!

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