Vegetable Bouillabaisse Soup

Method7 steps · about 55 min

1. 1

   Step 1: Start by peeling and chopping onion (1). Wash fennel bulbs (2) and remove the stems. Chop them. Wash leek (1) and chop it as well.

   Uses 2 fennel bulbs, about900g, cleaned and chopped · 1 large leek, washed and chopped · 1 onion, about250g, peeled and chopped

2. 2

   Step 2: Heat the 3–4 tablespoons olive oil. Sauté the prepared fennel, leek and onion with salt and pepper over medium heat for about 10 minutes, stirring, until softened.

   Soften fennel, leek and onion · 10 minUses Chopped fennel, leek and onion · 3–4 tbsp olive oil · salt · pepper

3. 3

   Step 3: Meanwhile finely grate the zest of the orange without white pith. Slice the two cooking garlic cloves. Peel the 6–8 small potatoes and halve or quarter any larger ones.

   Uses Zest of1untreated orange · 2 cloves garlic · 6–8 potatoes, about50–60g each, peeled

4. 4

   Step 4: If using wine, add the 10 cl and stir for a few minutes until it evaporates. Otherwise continue with the sautéed vegetables.

   Uses Sautéed fennel, leek and onion · 10 cl dry white wine, optional

5. 5

   Step 5: Add 1–1½ litres hot water, enough to cover the vegetables, plus the prepared garlic, orange zest, bay leaf (1), tomato paste (50 g) and potatoes. Simmer for 20–25 minutes, until the vegetables are tender.

   Cook vegetables · 25 minUses Sautéed vegetables after optional deglazing · Prepared cooking garlic, orange zest and potatoes · 1–1½ litres hot water, enough to cover vegetables · 1 bay leaf · 50 g tomato paste

6. 6

   Step 6: Stir in the saffron (1 g). Remove and discard the bay leaf. Reserve a few cooked potato pieces for serving, then blend the remaining soup until smooth. Adjust thickness with the source water allowance and the amount of potato reserved.

   Uses Tender vegetable bouillabaisse · 1 g saffron

7. 7

   Step 7: Serve the soup in bowls with the reserved cooked potato pieces on top or alongside. Offer optional grated cheese, croutons or toasted bread, and prepared rouille or aïoli. Rub some toast with the separate optional garlic clove (1) if desired; leave other toast plain.

   Uses Blended vegetable bouillabaisse · Reserved cooked potato pieces · Grated cheese for serving, optional · Croutons or toasted bread for serving, optional · 1 garlic clove for rubbing toast, optional · Prepared rouille or aïoli for serving, optional