Photo by Alex Lau, Food Styling by Sue Li
yield: 4 SERVINGS
- 1 tsp. coriander seeds
- 1 tsp. fennel seeds
- ½ tsp. black peppercorns
- ¼ cup COOC certified EVOO
- 4 garlic cloves, thinly sliced
- 6 scallions, coarsely chopped
- ½ serrano chile, thinly sliced (optional)
- 2 2×1″ strips lemon zest
- 2 large leeks, white and pale green parts only, tough outer layer removed, sliced into ½”-thick rounds
- 1 fennel, halved lengthwise, bulb and stalks thinly sliced, fronds coarsely chopped
- 1 15.5-oz. can cannellini beans, rinsed
- 5 oz. sugar snap peas, thinly sliced on a diagonal
- Kosher salt
- 2 cups baby spinach
- 1 cup shelled fresh English peas (from about 1 lb. pods) or frozen peas, thawed
- 1 Tbsp. white miso
- A spice mill or mortar and pestle
- Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. Cook EVOO, garlic, and ground spices in a large saucepan over medium heat, stirring often, until garlic is softened but not crisp, about 2 minutes. Add scallions, chile (if using), and lemon zest and cook, stirring occasionally, until scallions are softened and almost completely charred, 5–7 minutes.
- Pour 6 cups cold water into saucepan, increase heat to medium-high, and bring to a simmer. Add leeks, fennel bulb and stalks, beans, and sugar snap peas (pan will look crowded but vegetables will shrink as they cook). Reduce heat to medium. Add a large pinch of salt and simmer, stirring occasionally, until leeks, fennel, and sugar snap peas are fork-tender, about 5 minutes. Add spinach, English peas, and miso and cook, stirring, just until spinach is wilted, about 10 seconds; season with salt.
- Divide soup among bowls. Top with fennel fronds.
All images and text Bon Appétit (adapted by COOC).