Roasted-Potato Fennel Soup |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 10 |
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From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup. 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 |
Directions:
1. Preheat oven to 400°F.
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.
3. 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.
4. Add the roasted potatoes (including scrapings from the pan) and the stock.
5. Cover and bring to a boil.
6. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
7. Add the heavy cream and allow the soup to cook slightly.
8. Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
9. Taste for salt and pepper.
10. Reheat and serve hot.
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