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

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

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.