Roasted Potato Fennel Soup

January 7, 2018

Ina Garten 2017       4-6 svgs

  • 2 LBs potatoes (red or yukon) unpeeled & quartered
  • olive oil (2 TB roasting & 2 TB sauté  onions)
  • 2 cloves garlic
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 C (2 yellow onions chopped)
  • 2 C  (~ 2 LBs fennel chopped) remove & save tops, slice in half, remove tough core, slice & chop.
  • 6 C chicken broth (1.5 Quarts)
  • 1/2 C heavy cream

A,  Roast quartered potatoes, toss with 2 Tb oil,  s&p, garlic. spread on baking sheet. Bake  in 400° Oven 30 mins.

B. In stock pot: Sauté chopped onions, & fennel in 2 TBs olive oil. med heat  until translucent, 10 mins.

C. Add roasted potatoes (include scrapings from baking sheet) & chicken broth to B  stock pot (onions & fennel). Cover, bring to boil, then simmer 1 hour.

D. Add 1/2 C cream & let soup cool. Pass through food mill (removes skins) or chop coarsely in food processor or hand held blender.

Top each soup bowl with a few fennel fronds, drizzle with cream.

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