Thyme-Scented Fennel And Leek Soup

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 tablespoon olive oil

2 medium leeks (white parts only), thinly sliced and thoroughly rinsed

1 stalk celery, sliced

3 teaspoons fresh thyme leaves divided (2 for the soup, 1 for the croutons)

2 bulbs of fennel (coarsely chopped), stalks and fronds reserved for the stock

5 cups stock (Use the recipe below for the best result.)

1/2 cup raw pepitas (pumpkin seeds)


Large handful of small fresh bread cubes (about a cup or more)

More olive oil (about a tablespoon) for making the croutons

1/2 teaspoon fennel seeds, freshly ground (measure before grinding)

Green tops of the 2 medium leeks you're putting in the soup, thoroughly cleaned and coarsely chopped

Stalks and fronds of the 2 fennel bulbs you're putting in the soup, coarsely chopped

1 celery stalk

Small handful of fennel seeds (about 3 tablespoons)

Small handful of parsley sprigs. If all you have are stems, that's fine.

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