My friend Becky served this soup at our book club get-together one night, and it quickly became one of my favorite soup recipes.
Roasted Fennel and Potato Soup
2 fennel bulbs, coarsely chopped
1 diced onion
2 T. olive oil
2 cloves garlic, chopped
1 leek (white and green parts), coarsely chopped
6 c. chicken stock
2 potatoes, peeled and cut in chunks
1 c. whipping cream
fresh chives, chopped
Toss fennel and onion in 1 T. oil and roast at 350 degrees for 30 minutes or until tender. Set aside.
Meanwhile, heat remaining oil in large pan over medium heat. Add garlic and saute for 10 seconds. Add leek and saute for 5 minutes, until softened. Add stock, potatoes and roasted fennel mixture. Bring to simmer. Cover partially and simmer for 20 minutes or until potatoes are tender. Remove from heat.
Puree with an immersion blender, then stir in cream. Bring to simmer over medium heat. Season with salt and pepper. Garnish with chives.
I made a tasty soup of my own this month, too…it features only 4 ingredients (one of them is a jar of salsa) and a crock pot. Which got me thinking…how many recipes do I have that involve a jar of salsa? I can think of at least 3…so I guess that’s a post for another day.