Fennel, Leek and Chardonnay Soup with Gruyère Croutons

Serves:this should make about 6 servings

Ingredients:

  • 2 tablespoons Grape Seed Oil
  • 6 medium leeks, white parts only, cut in half lengthwise, washed and thinly sliced
  • 4 medium fennel bulbs, fronds removed (and reserved) and thinly sliced
  • 4 medium garlic cloves, chopped
  • 2 medium shallots diced
  • 2 medium potatoes, peeled and roughly chopped
  • 4 cups chicken bone stock or vegetable broth, low-sodium
  • ¾ cup whipping cream
  • Kosher salt to tast
  • 1 teaspoon freshly ground black pepper
  • 1 cup dry white wine (dry California chardonnay)
  • 1 teaspoon white pepper
  • 2 tablespoon lemon juice, to taste
  • 2 tablespoons unsalted butter
  • 12 baguette slices
  • ½ cup grated Gruyère cheese
  • 1 teaspoon minced thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fennel fronds, to garnish

Procedures:

This simple yet hearty soup gains texture and flavor with the addition of potatoes. Creamy, rich and flavorful, this soup is accentuated with the addition of savory gruyère croutons.
Place a large saucepan on the stove over a moderate-high heat, add oil and when shimmering, add leeks and fennel and cook until tender, about 8 minutes. Add the garlic, shallot, white pepper and cook until fragrant, about 1 minute. Stir in the potatoes, white wine, broth and bring to a boil. Reduce the heat to medium and simmer the soup until the vegetables are fork tender, about 25-35 minutes.
Using an immersion blender, or working in batches using a food processor, puree the mixture until smooth. Add the cream and return to the stove and bring back to a boil. Add the lemon juice and taste and season with salt and pepper.
To prepare croutons: Preheat a broiler. Using an offset spatula spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme and salt and pepper. Transfer the baking sheet under the broiler until the cheese melts, about 1 minute. Do not leave broiler unattended. Once cool, cut bread into bite-size croutons.
To serve: Ladle the soup into warmed soup bowls and garnish with minced fennel fronds. Serve immediately with Gruyère croutons.