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Roasted-Potato Fennel Soup

Roasted-Potato Fennel Soup
PREP TIME
2h 25 min
YIELDS
10 servings

Roasting the potatoes gives this soup a special touch.

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Ingredients

4
lbs red potatoes, unpeeled and quartered
¼
cup plus 2 tablespoons good olive oil
1
Tbsp minced garlic (3 cloves)
1
Tbsp kosher salt
2
tsp freshly ground black pepper
4
cups chopped yellow onions (4 onions)
4
cups chopped fennel bulb (about 2 lbs)
3
qts chicken stock or water
1
cup heavy cream
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.

Step 3

Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. 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. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

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