Here is a smooth, flavorful soup, especially interesting because of the roasted vegetables. We could have called this “waste not, want not” soup. One of the frustrations of working with fresh fennel and leeks is that less than half of each vegetable winds up in the pot. We thought it a pity to once again have to toss away those flavorful and aromatic stalks, leaves, and fronds. On a bit of a mission, we found ways to use pretty much the whole plant, arriving at this light, full-flavored puréed soup.
Some of us like to make a gremolata (see sidebar, here) to garnish this soup with and consider it an integral part, giving an extra burst of flavor. Others prefer the creamy, smooth soup just as it is.
Yields 8 cups
Serves 4 to 8
Time: 90 minutes
2 or 3 fennel bulbs
2 fat leeks
10 unpeeled garlic cloves, smashed
2 bay leaves
6 cups water
3 tablespoons olive oil
1½ teaspoons salt
1 teaspoon ground fennel seeds
¼ teaspoon freshly ground black pepper
6 plum tomatoes, sliced in half
1 (15-ounce) can chopped tomatoes
Thinly slice the fennel bulbs (about 6 cups sliced) and set aside in a large bowl. Roughly chop the stalks, stems, cores, and bottoms and put into a stockpot.
Rinse the leeks very well to remove any sand. Slice the white bulb and tender part of the green stalks crosswise (about 4 cups) and add to the large bowl. Coarsely chop the root ends and tough, dark green leaves and add to the stockpot.
Put the garlic into the stockpot with the bay leaves and water and bring to a rapid boil. Reduce to a simmer and cook for about 40 minutes.
While the stock simmers, roast the vegetables: Preheat the oven to 400°F. Toss the sliced fennel and leeks with 2 tablespoons of the olive oil and the salt, ground fennel, and black pepper. Spread out on a baking sheet.
Toss the sliced plum tomatoes with the remaining 1 tablespoon olive oil and sprinkle with the salt. Spread out on a separate baking sheet or pan. Place both baking sheets in the oven and roast for 30 minutes, or until the fennel and leeks begin to brown, and the tomatoes start to dry and pucker.
When the roasted vegetables are done, strain the stock. Working in batches, purée the roasted vegetables in a blender with the canned tomatoes and about 3 cups of the stock. Purée until very smooth. Reheat the soup on the stovetop just before serving.
Serve as a first course with Pasta with Spinach and Apricots or Pasta Carbonara with Zucchini.
GREMOLATA
A dollop of this quick little gremolata on each bowl of soup gives it an extra bit of interest and flavor.
½ cup finely chopped fresh fennel fronds or fresh basil leaves
2 tablespoons finely grated lemon or orange zest
In a small bowl, mix the chopped fennel fronds with the lemon or orange zest. Serve each bowl of soup topped with about a teaspoon of Gremolata.