Soup: United States – Saffron Fennel Citrus Broth

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

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 tbsp (15 ml) extra-virgin olive oil
1 medium fennel bulb, cored and thinly sliced (about 2 cups / 150 g)
1 small leek, white and light green parts, thinly sliced
2 cloves garlic, thinly sliced
1 / 2 cup (120 ml) dry white wine
5 cups (1.2 L) low-sodium vegetable or fish stock
1 / 8 tsp saffron threads, lightly crumbled
1 bay leaf
1 tsp finely grated lemon zest
1 strip orange peel (2 inches / 5 cm), optional
1 / 2 tsp lightly crushed coriander seeds
1 / 3 cup (50 g) orzo
2 tbsp (30 ml) fresh lemon juice
2 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
3 / 4 tsp kosher salt, or to taste
1 / 4 tsp freshly ground black pepper
Fennel fronds, for garnish (optional)

Instructions

Warm 2 tablespoons of the stock and add saffron to bloom; set aside.
Heat olive oil in a medium pot over medium heat. Add fennel and leek with a pinch of salt; cook, stirring, until tender and translucent, 6–8 minutes.
Stir in garlic and coriander; cook 30 seconds until fragrant.
Pour in white wine; simmer 2 minutes, scraping the pot, until reduced by about half.
Add remaining stock, bay leaf, lemon zest, orange peel (if using), and the saffron with its liquid. Bring to a gentle simmer.
Stir in orzo and cook until al dente, 7–9 minutes.
Remove bay leaf and orange peel. Stir in lemon juice, dill, and parsley. Season with salt and pepper to taste.
Ladle into warm bowls and garnish with fennel fronds. Serve alongside the baked red snapper.