Spring is on the way, but while you're waiting for all those fresh young greens, here is another warming soup to enjoy on a chilly day! Roasting winter vegetables intensifies their flavors, and the sweetness of pear perfectly complements the anise flavor of fennel and the savory flavor of leek, while crushed red pepper gives this hearty soup a bit of kick. I think this is the best soup I've ever made...
Roasted Fennel, Leek and Pear Soup
- 2 bulbs fennel
- 2 ripe pears
- 2 large leeks
- 6 cups water
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
- Preheat oven to 375°F.
- Slice the pears into segments and the fennel into rounds.
- Trim ends off leeks, slice lengthwise and wash well. Chop leeks.
- Coat the bottom of a cast-iron skillet or baking dish with olive oil.
- Stack the leeks, pears and fennel in your baking dish, drizzle with remaining oil and sprinkle with salt and crushed red pepper.
- Bake about 30 minutes, or until nicely browned.
- Add the roasted vegetables to a stock pot with 6 cups pure water and bring to a boil. Simmer for 15 minutes.
- Purée with immersion blender. Taste for salt.
- Garnish with fennel fronds to serve.
You might also like: