Leek, Fennel, and Spinach Soup

Although I've listed this as a Passover soup, it's great whenever leeks are in season. I've adapted this recipe from that of my friend and great chef, Laura Frankel. Laura has been my friend, teacher, and mostly fabulous chef as my family and I have followed her from location to location in Chicago. Although Laura makes this soup with spinach, my family prefers it with broccoli or broccolini.


Yield: 6 servings

Place a large saucepan over medium heat. Coat the bottom of the pan with olive oil, and slowly cook the leeks, garlic, shallot, potatoes, and fennel until the vegetables are soft and fragrant. This should take about 10 minutes. Add the wine, and continue to cook until the wine is reduced by half. Add the water and simmer for another 15 minutes until the potatoes are soft. Remove the soup from the heat. Put the broccoli or spinach with the parsley in a food processor and pulse a few times until they are roughly chopped. Add the hot soup in small batches and pureé until fairly smooth. Return the soup to the saucepan. Add lemon juice and salt and pepper to taste. Simmer the soup for about 15 minutes.

The soup can be eaten immediately, allowed to cool to room temperature, or chilled for a few days. It's good at all those temperatures. It even freezes well for a month or two.

Back to Ruth's Kitchen