Soup: United States – Fennel, Dill and Pea Soup with Lemon Yogurt Swirl

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek, white and light green parts only, thinly sliced (or 1 medium onion)
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
3 cups (450 g) peas (fresh or frozen)
1 / 4 cup (15 g) chopped fresh dill
2 tbsp (8 g) chopped fresh mint
1 tsp (5 ml) finely grated lemon zest, divided
2–3 tbsp (30–45 ml) fresh lemon juice, to taste
1 / 2 cup (120 g) Greek yogurt
Kosher salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)

Show original ingredient measurements

2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek, white and light green parts only, thinly sliced (or 1 medium onion)
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
3 cups (450 g) peas (fresh or frozen)
1 / 4 cup (15 g) chopped fresh dill
2 tbsp (8 g) chopped fresh mint
1 tsp finely grated lemon zest, divided
2–3 tbsp (30–45 ml) fresh lemon juice, to taste
1 / 2 cup (120 g) Greek yogurt
Kosher salt and freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the lemon yogurt: In a small bowl, whisk Greek yogurt with 1/2 teaspoon (2.5 ml) lemon zest, 1 tablespoon (15 ml) lemon juice, and a pinch of salt. Chill until serving.
Sweat the aromatics: Heat olive oil in a pot over medium heat. Add fennel and leek with a pinch of salt; cook, stirring, until soft and sweet but not browned, 8–10 minutes. Add garlic and cook 30 seconds.
Deglaze: Add white wine; simmer until mostly reduced, 2–3 minutes.
Simmer: Add stock and bay leaf. Bring to a gentle simmer and cook 10 minutes to meld flavors.
Add peas: Stir in peas and cook until just tender and bright, 3–4 minutes. Remove and discard bay leaf.
Herbs and blend: Stir in dill, mint, remaining 1/2 teaspoon (2.5 ml) lemon zest, and a pinch of red pepper flakes if using. Blend about half the soup (with an immersion blender or carefully in a stand blender) until silky, then return to the pot for a light, creamy texture with some whole peas remaining.
Finish: Off the heat, stir in 1–2 tablespoons (15 to 30 ml) lemon juice. Season with salt and pepper to taste, adding more lemon juice if desired. If too thick, loosen with a splash of stock or water.
Serve: Ladle into warm bowls. Swirl in lemon yogurt, drizzle with olive oil, and garnish with fennel fronds and freshly cracked black pepper.

Make the lemon yogurt: In a small bowl, whisk Greek yogurt with 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Chill until serving.
Sweat the aromatics: Heat olive oil in a pot over medium heat. Add fennel and leek with a pinch of salt; cook, stirring, until soft and sweet but not browned, 8–10 minutes. Add garlic and cook 30 seconds.
Deglaze: Add white wine; simmer until mostly reduced, 2–3 minutes.
Simmer: Add stock and bay leaf. Bring to a gentle simmer and cook 10 minutes to meld flavors.
Add peas: Stir in peas and cook until just tender and bright, 3–4 minutes. Remove and discard bay leaf.
Herbs and blend: Stir in dill, mint, remaining 1/2 teaspoon lemon zest, and a pinch of red pepper flakes if using. Blend about half the soup (with an immersion blender or carefully in a stand blender) until silky, then return to the pot for a light, creamy texture with some whole peas remaining.
Finish: Off the heat, stir in 1–2 tablespoons lemon juice. Season with salt and pepper to taste, adding more lemon juice if desired. If too thick, loosen with a splash of stock or water.
Serve: Ladle into warm bowls. Swirl in lemon yogurt, drizzle with olive oil, and garnish with fennel fronds and freshly cracked black pepper.