Lemon Leek and Potato Soup

Instructions

1. Prepare the leeks: peel off the outer layer. Trim any dry dark green ends. Trim the root ends. Halve the leeks lengthwise and thinly slice. Add the sliced leeks to a large bowl and thoroughly wash and drain.
2. Make the lemon leek and potato soup: To a large soup pot or Dutch-oven over medium heat, heat the oil. Add the fennel, coriander, turmeric and a few cracks of black pepper. Stir for 1 minute, until fragrant. Add the leeks, season with a few big pinches of salt and toss to coat in spices and oil. Cook, stirring occasionally for 10 minutes, until softened.
3. Add the potatoes, water or vegetable stock, and season with a few big pinches of salt. Raise the heat to high, cover the pot and bring to a boil.
4. Once the liquid starts boiling, reduce the heat to medium, partially cover the pot with a lid and vigorously simmer for 45 to 50 minutes.
5. Meanwhile, bring a small pot of water to a boil. Season with salt. Cook the pasta until al dente (a few minutes less than what the packaging calls for). Drain and reserve.
6. Taste the soup and add more salt, as needed. Remove the pot off heat. Zest the lemons in the broth using a zester or microplane. Juice the lemons (3 to 4 tablespoons lemon juice) and stir the juice in the soup. Stir in the grated garlic and cooked pasta. Serve with a dollop of sour cream or creme fraiche on top.