Fennel, Leek & Pear Soup

Fennel, Leek & Pear Soup

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4-6

• 2 TBS grapeseed oil
• 2 large leeks, (white and light green parts only) Diced
• 1 small yellow onion, peeled and diced
• 3 cloves of garlic, minced
• 1 medium-sized pear, cored and chopped into 1/2 inch pieces
• 1 large fennel bulb, cored and finely chopped (reserve fonds for garnish)
• 1 tsp ground mustard
• 2 tsp dried thyme
• 1/8 crushed red pepper flakes
• salt and pepper
• 5-6 cups vegetable stock
• A drizzle of extra virgin olive oil for serving.

For the Crostini:

• 1/2 of a baguette of good quality bread
• Blue Cheese
• Olive oil

1. Heat the oil in a large soup pot over medium high heat. Add leeks, onion, dried thyme, and crushed red pepper flakes. Sauté for about 8 minutes stirring often. Once the leeks and onions have become a bit soft add the fennel, garlic, pear and mustard. Sauté for about 5 more minutes.  Add the veggie stock and bring to a boil. Reduce heat and simmer for about 30 minutes.
2. With an immersion blender or regular blender puree the soup.  Season with salt and pepper.
3. While the soup is simmering slice up your bread. Drizzle a little olive oil over each slice and top with a little crumbled blue cheese. Place in a 425 degree oven for about 5-8 minutes. Or just until bread is toasted and cheese is slightly melted.
4. Serve soup with bread, diced up fennel fronds, and a drizzle of extra virgin olive oil.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.