ROASTED FENNEL AND POTATO SOUP RECIPES

Name: Roasted-Potato Fennel Soup
Cook time: 45 min
Total time: 2 h 25 min
Yield: 10 to 12 servings
Ingredients: 4 pounds red potatoes, unpeeled and quartered; 1/4 cup plus 2 tablespoons good olive oil; 1 tablespoon minced garlic (3 cloves); 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 4 cups chopped yellow onions (4 onions); 4 cups chopped fennel bulb (about 2 pounds); 3 quarts chicken stock or water; 1 cup heavy cream

ROASTED-POTATO FENNEL SOUP RECIPE | INA GARTEN | FOOD NETWORK

Roasted-Potato Fennel Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 25 minutes

Cook Time 45 minutes

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

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 RECIPE - FOOD.COM

Roasted-Potato Fennel Soup Recipe - Food.com image

From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.

Total Time 2 hours 30 minutes

Prep Time 1 hours

Cook Time 1 hours 30 minutes

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs red potatoes, unpeeled and quartered
1/4 cup olive oil
2 tablespoons olive oil
1 tablespoon minced garlic clove
1 tablespoon kosher salt
2 teaspoons ground black pepper
4 cups yellow onions
4 cups fennel bulbs, about 2 lb
3 quarts chicken stock or 3 quarts vegetable stock
1 cup heavy cream

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, FatContent 20.8, SaturatedFatContent 7.6, CholesterolContent 41.2, SodiumContent 1149.8, CarbohydrateContent 49.3, FiberContent 5.2, SugarContent 9.1, ProteinContent 12.3

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