With homemade chicken stock as its base, fennel leek soup serves up some gut-healing love that’s perfectly complimented with a bright squeeze of lemon.
Both hardy and medicinal – anise-flavored fennel has a reputation for soothing digestive troubles.
If you’re looking to make the meal complete, serve with Chicken and Bacon with Kale .
Fennel Leek Soup (AIP)
- 4 fennel bulbs, plus greens
- 4 large leeks
- 3 tbsp. extra virgin olive oil
- 1 1/2 tbsp. coarse sea salt, plus more to taste
- 3 pt chicken stock
- 1/2 lemon
- Coarsely chop the fennel bulbs and leeks, reserving the fronds of the fennel, minced, for garnish. Save the greens of the leeks for making chicken stock.
- Heat olive oil in a large sauce pan or soup pot. Add fennel, leeks, and sea salt. Sauté for 20 minutes, stirring often, until the veggies begin to soften.
- Add chicken stock, cover, and simmer 20 minutes. Using an immersion blender, puree until smooth, or alternatively purée in small batches in food processor or blender.
- Juice the lemon and add lemon juice and salt to taste. Serve immediately topped with minced fennel fronds.