Fennel and Preserved Lemon Soup

/, Soups/Fennel and Preserved Lemon Soup

This quick and nurturing soup bring together flavorful broth, salty preserved lemon, and crisp and refreshing fennel.

Recipe from Great Barrington Produce Team’s Rachel Oberg

Serves  4 to 6

2 tablespoons olive oil

3 cups chopped fennel (bulbs and stalks)

2 cup chopped leeks (whites and light greens)

Several grinds of pepper

3 cloves garlic, minced

1 tablespoon chopped preserved lemon rind, plus additional to to taste

One 33.83-ounce box Aneto vegetable broth

One 15-ounce can of cannellini beans, drained and rinsed

1 cup chopped arugula

1 tablespoon preserved lemon brine

Optional: salt

Parmesan Cheese, for serving

  1. Set a large saucepan or stockpot over medium heat. Add the oil and heat just until it shimmers. Add the fennel, leeks, and pepper. Cook, stirring occasionally, until the fennel softens, 4 to 5 minutes. Add the garlic and cook for 1 minute more.
  2. Pour the vegetable broth over the vegetables. Increase the heat to medium-high to bring the mixture to a very low boil. Reduce the heat to medium-low, cover the pot, and cook until the vegetables are tender, about 10 minutes.
  3. Add the beans, preserved lemon, and arugula. Cook until warmed through, 5 to 7 minutes. Stir in the preserved lemon brine. Taste and add more salt, pepper, or preserved lemon. Serve topped with Parmesan.