By Chef Jo Ann Kim
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.
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
Garnish with fresh fennel fronds and enjoy!