Appetizer: United States – Fennel, Leek and Green Apple Cream Soup with Dill

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) olive oil
1 tbsp (15 ml) unsalted butter (optional)
2 large leeks, white and light green parts only, thinly sliced and rinsed
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 small celery stalk, thinly sliced (optional)
1 tart green apple (e.g., Granny Smith), peeled, cored, and chopped
1 small Yukon Gold potato, peeled and diced
1 / 2 cup (120 ml) dry white wine (optional; or substitute stock)
4 cups (960 ml) low-sodium vegetable stock
1 bay leaf
1 small thyme sprig
2 tbsp (30 ml) fresh dill, chopped, plus more for garnish
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) crème fraîche or Greek yogurt (optional), plus more for swirling
Kosher salt and white pepper, to taste
Extra-virgin olive oil, for finishing

Show original ingredient measurements

2 tbsp (30 ml) olive oil
1 tbsp unsalted butter (optional)
2 large leeks, white and light green parts only, thinly sliced and rinsed
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 small celery stalk, thinly sliced (optional)
1 tart green apple (e.g., Granny Smith), peeled, cored, and chopped
1 small Yukon Gold potato, peeled and diced
1 / 2 cup (120 ml) dry white wine (optional; or substitute stock)
4 cups (960 ml) low-sodium vegetable stock
1 bay leaf
1 small thyme sprig
2 tbsp fresh dill, chopped, plus more for garnish
1 tsp finely grated lemon zest
2 tbsp crème fraîche or Greek yogurt (optional), plus more for swirling
Kosher salt and white pepper, to taste
Extra-virgin olive oil, for finishing

Instructions

Warm olive oil and butter in a medium pot over medium heat. Add leeks, fennel, and celery with a pinch of salt; cook, stirring occasionally, until soft and translucent without browning, 7–9 minutes.
Pour in white wine, if using, and simmer 2–3 minutes to reduce by half.
Add apple, potato, stock, bay leaf, and thyme. Bring to a gentle simmer; cook until vegetables are very tender, 15–20 minutes.
Remove bay and thyme. Stir in chopped dill, then blend the soup until completely smooth (use a blender or immersion blender). For extra silkiness, pass through a fine sieve.
Return to the pot. Whisk in crème fraîche or yogurt, if using, and lemon zest. Season with salt and white pepper to taste. Adjust consistency with a splash of stock if needed.
Ladle into warm bowls. Swirl a little crème fraîche or yogurt, drizzle with olive oil, and garnish with dill and chopped fennel fronds. Serve hot.