With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.
Recipe information
Total Time
50 min
Yield
Makes 4 to 6 (first course or light main) servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F with rack in middle.
Step 2
Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Step 3
Meanwhile, peel potato and cut into 1/2-inch pieces.
Step 4
Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
Step 5
Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
Step 6
Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.
Step 7
Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.
Step 8
Serve soup with orange crème fraîche and croutons.
