Advertisement
Home Lunch

Fennel, leek and pear soup

This delicious soup has great depth of flavour owing to its ingredient mix of sweet pears, leek and fennel. Topped with crispy sugared pear chips, it's a unique and flavoursome dish.
Fennel, leek and pear soupWoman's Day
4
15M
25M
40M

Ingredients

Method

1.Preheat oven to 120°C. Oil a wire rack and place over an oven tray.
2.Use a mandoline or V-slicer to slice 1 unpeeled pear as finely as possible. Arrange sliced pear in a single layer on tray. Sprinkle with sugar. Bake 1 hour 20 minutes, until pear is dry and crisp.
3.Meanwhile, peel, core and chop remaining pears. Heat oil in a large saucepan on medium. Saute fennel and leek 6-8 minutes, until tender. Add pear and thyme and cook, stirring, 1-2 minutes.
4.Add stock, 1 cup water and bay leaf. Increase heat and bring to boil. Reduce heat and simmer 10-15 minutes, until fennel is soft.
5.Discard bay leaf. Using a stick blender, process soup until smooth. Reheat gently. Season to taste. Serve topped with pear crisps, fennel fronds and a drizzle of oil.

Related stories


Advertisement
Advertisement