By Chef Jo Ann Kim

September 2021

4 Servings


  • 3 large Fennel bulbs or about 7 cups, sliced into one inch pieces
  • 2 small leeks or about 2 1/2 cups, sliced
  • 1 Yukon potato or 1 1/2 cups, cut into 1/2” cubes
  • 2 ribs celery, chopped
  • 1 small yellow carrot, cut into coins
  • 1 clove garlic, chopped
  • 4-4 1/2 cups water
  • 1 1/2 tsp fresh thyme leaves
  • 1 1/2 fennel seeds, toasted and ground
  • 1 tbsp unsalted butter
  • 1 tsp rock salt
    A little Flamingo Estate olive oil


  • Roast sliced fennel with a little olive oil and sprinkle of
    salt at 400°F for 30-35 minutes, tossing halfway through.
    Set aside.
  • Dry toast fennel seeds in a pan over low heat until slightly
    fragrant and grind when cooled.
  • Heat butter in a medium pot over medium heat, and add ground
    fennel. Stir and cook for about 1 minute. Add leeks, celery,
    carrot and garlic and cook for 10 minutes until soft. Then,
    add thyme, potatoes, 4 cups of water and remaining 1 tsp salt.
    Cover, and simmer until potatoes are tender about fifteen
    minutes. Off heat, add the roasted fennel to the pot and puree
    with an immersion blender, or transfer to a blender when
    slightly cooled. May add a touch more water as desired to thin
    out soup.
  • Garnish with fresh fennel fronds and enjoy!