This vibrant soup courtesy of The Splendid Table highlights the sweet, grassy flavors of fresh fennel.
3 cups fennel, diced
2 cups leeks, sliced, white part only
2 tablespoons butter
4 cups chicken broth
2 teaspoons fennel blossoms, plus additional for garnish
Sea salt and fresh ground pepper
1. Cook the leek in the butter in a saucepan over medium heat until the leek wilts. Add the fennel bulb and chicken broth. Cover and simmer over low heat for 30 minutes. Stir in the fennel blossoms
2. Purée the soup in two batches in a blender until very smooth. Be very careful when doing this – fill the blender no more than half full so that the hot soup does not splash out, and pulse it in quick spurts before switching it on continuously. Pour it back into the saucepan and reheat it until it simmers. Taste the soup, season with pepper, and add salt as needed. Serve hot or chilled, garnished with a small pinch of fennel flowers.