Winter is just about to let go of my area and allow spring to take over, and for that reason, I'm getting all of my hearty soups in while I can. I look forward to spring, but with it comes the lack of desire to make thick, hearty soups. I know I won't be tasting them for a while, so I make a lot of soups come February and March. I made this one last month, but just haven't gotten around to posting it yet.
There's something about this soup that I just love. I think it's because it's not just another "loaded baked potato" soup, with cheddar and bacon sprinkled on top. It could also be that I adore fennel.
The first time I really found fennel was in a fennel slaw on top of salmon at my favorite restaurant, and I've been hooked ever since. So when I saw this combination of roasted potatoes and fennel I jumped for joy, and jumped into the kitchen ready to cook.
Ingredients:
There's something about this soup that I just love. I think it's because it's not just another "loaded baked potato" soup, with cheddar and bacon sprinkled on top. It could also be that I adore fennel.
The first time I really found fennel was in a fennel slaw on top of salmon at my favorite restaurant, and I've been hooked ever since. So when I saw this combination of roasted potatoes and fennel I jumped for joy, and jumped into the kitchen ready to cook.
Ingredients:
4 lbs. red potatoes, unpeeled and quartered
1/4 c. plus 2 T. olive oil
3 cloves minced garlic
1 T. salt
2 t. black pepper
4 medium yellow onions, chopped
3 c. chopped fennel bulb (2 bulbs)
12 c. chicken stock or water (I recommend chicken stock)
1 c. heavy cream
chives (optional)
cheddar cheese, shredded (optional)
chives (optional)
cheddar cheese, shredded (optional)
How:
Preheat the oven to 400. In a large bolw, toss the potatoes with 1/4 c. olive oil, garlic, salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
Saute the onions and fennel with 2 T. olive oil in a large stockpot on medium heat until translucent, 10-15 minutes. Add the roasted potatoes (including scrapings) and the stock or water. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Chop coarsely in batches in a food processor. Add salt and pepper to taste. If you choose, sprinkle with chives and cheese. If the soup has cooled, reheat and serve hot.
~adapted from The Barefoot Contessa Cookbook by Ina Garten.
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I love fennel! This soup sounds so good! I love the simplicity of it.
ReplyDeleteYUM - this looks excellent! I love the idea of fennel in this - fabulous.
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