Roasted Fennel and Potato Soup
If you have never tried fennel soup, you are really missing out on something unique. It’s like a leek and potato soup with a bit more interest and a great silky texture that just begs for a roaring fire on a wintry day.
2 fennel bulbs, trimmed and coarsely chopped
1 small onion, coarsely chopped
2 tablespoons olive oil
2 garlic cloves
1 leek (white and pale green parts only), coarsely chopped
6 cups chicken stock
1 pound russet potatoes, peeled and cut into large chunks
1 cup heavy cream
Salt and freshly ground black pepper
1 bunch fresh chives, chopped (1/4 cup)
By roasting the fennel you achieve a lovely charred flavor throughout the soup.
Preheat the oven to 350°F. Toss the fennel and onions with 1 tablespoon of the oil on a large heavy baking sheet, coating the vegetables. Roast in the oven, stirring occasionally, for 25 minutes, or until the fennel and onions are tender. Set aside.
Heat the remaining 1 tablespoon oil in a large heavy saucepan over medium heat. Add the garlic and sauté for
1 minute. Add the leeks and sauté for 5 minutes, or until they have softened slightly. Add the stock, potatoes, and roasted fennel mixture, and bring to a simmer. Continue simmering for 18 minutes, or until the potatoes are very tender. Remove the soup from the heat and let it cool slightly.
Working in batches, puree the soup in a blender until smooth. Strain the soup into a clean large saucepan. Add the cream to the soup and bring to a simmer over medium-high heat, stirring occasionally. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with the chives, and serve.
Serves 6
Excerpted from Relaxed Cooking with Curtis Stone Copyright © 2009 by Curtis Stone, photography by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.
