Roasted Fennel Potato Soup Recipes

ROASTED FENNEL & POTATO SOUP

Steps:

• Preheat oven to 425 degrees F.
• Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 - 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.
• In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.
• Bring the pot to the stove and heat soup over medium low until warmed through.
• Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.
• Serves 4 - 6.

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

FENNEL AND POTATO SOUP

Steps:

• Slice the fennel into medium-size pieces.
• Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
• Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

ROASTED-POTATO FENNEL SOUP

Steps:

• Preheat oven to 400°F.
• 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.
• Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
• Add the roasted potatoes (including scrapings from the pan) and the stock.
• Cover and bring to a boil.
• Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
• Add the heavy cream and allow the soup to cook slightly.
• Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
• Taste for salt and pepper.
• Reheat and serve hot.

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.

ROASTED FENNEL AND POTATOES

Steps:

• Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.
• Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil.
• Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.