Oxbow Farm & Conservation Center

Leek & Fennel Soup

It’s getting to be soup weather and here is a particularly delicious one from The Herbfarm Cookbook by Jerry Traunfeld


  • 2 large leeks
  • 2 large fennel bulbs, stalks & fronds removed
  • 2 T extra virgin olive oil
  • 2 C low-sodium chicken or vegetable stock
  • 3/4 tsp salt
  • 2 T coarsely chopped fresh French tarragon leaves
  • freshly ground black pepper

  • Cut off the darkest part of the leek and discard. Cut the leek in half lengthwise and rinse thoroughly under running water, cut off the root and slice into half circles. Cut the fennel bulb in half and slice it 1/4” thick.

  • Heat olive oil in a medium saucepan over medium heat. Add the leek and cook, stirring often, until it is softened and translucent but not browned, about 8 minutes.

  • Add the fennel, stock and salt (omit or go lightly on the salt if using canned stock). Bring the soup to a boil, reduce the heat to low, cover and simmer gently until the fennel is very soft, about 30 minutes.

  • Add the tarragon. Transfer to a food processor or blender, filling it no more than half full, and puree until very smooth. Return the soup and reheat if necessary. Taste and season with pepper and additional salt if needed.