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.
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.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 fennel bulbs trimmed and coarsely chopped
- 1 small onion coarsely chopped
- 2 tbsp olive oil
- 2 garlic cloves
- 1 leek (white and pale green parts only), coarsely chopped
- 6 cups chicken stock
- 1 lb 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)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
