Fennel Leek Soup With Walnuts

This one is pretty simple but the featured fennel makes it seem sophisticated.  Ingredients are limited and the whole process is short an easy.

The addition of apple and walnut adds a bit of texture and boosts sweetness. The combination and contasts of sweet and savory bring an unexpected sense of gourmet to the soup.

Near the end, the soup gets blended. The original recipes calls for a complete blending until the soup is smooth and creamy. I like leaving it less blended for a chunkier texture.

INGREDIENTS

• 2 tablespoons olive oil

• 3 leeks, white and light green parts chopped

• 2 teaspoons fresh thyme leaves, chopped

• 1 medium fennel bulb, cored and chopped

• 1 medium apple, peeled, cored and chopped

• 1 teaspoon ground turmeric

• ½ cup walnut halves, toasted

• sea salt and ground black pepper, to taste

• 4 cups water or vegetable stock

DIRECTIONS

·      Toast the walnuts until fragrant

·      Heat the olive oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples.

·      Stir everything up a bit. Add the turmeric and stir to coat the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes.

·      Stir in the walnuts

·      Season the whole thing with salt and pepper. Add water or vegetable stock and stir.

·      Cover the pot and bring to a boil. Then reduce heat to simmer until all the vegetables and apple are very soft, about 12 -15 minutes.

·      Remove from the heat. Carefully blend the mixture to desired level of texture – chunky to completely smooth. Use and immersion blender or in batches in an upright blender.

·       Check the soup for seasoning and adjust accordingly.

SERVE/TOP WITH

maple syrup, toasted walnuts, freshly ground black pepper, thin slices of tart apple