ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP
A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.
Provided by Outta Here
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
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-POTATO FENNEL SOUP
Provided by Ina Garten
Categories main-dish
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- 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 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.
ROASTED-POTATO FENNEL SOUP
From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.
Provided by Annabel31
Categories Potato
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 428.1, Fat 20.8, SaturatedFat 7.6, Cholesterol 41.2, Sodium 1149.8, Carbohydrate 49.3, Fiber 5.2, Sugar 9.1, Protein 12.3
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