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Potato: Cream of Roasted Fennel & Potato Soup

Source of Recipe

BH&G Lightstyle, Fall 2000


List of Ingredients

1 large fennel bulb -- (1 1/2 to 2 pounds)
1 large white onion -- coarsely chopped (1 cup)
2 teaspoons olive oil
1/2 teaspoon coarse salt
1 large russet potato -- peeled and cut into
1/2 inch cubes
4 cups chicken or vegetable stock or broth
1 cup fat-free half-and-half or evaporated fat-free milk
3/4 teaspoon ground cumin
2 tablespoons grapefruit juice
ground white pepper
1 tablespoon fennel seeds
edible flowers -- optional


Recipe

Preheat oven to 375ºF. Trim away tough stalks and bottom stem from fennel bulb; reserve leafy tops. Cut the bulb and tender stalks into 1/2-inch-thick slices. Arrange fennel and onion in a 13x9x2-inch baking pan. Drizzle or lightly spray with olive oil and sprinkle with salt. Roast in the preheated oven for 25 minutes or till the vegetables are just tender but not brown.

Transfer roasted fennel and onion to a large saucepan. Add potato and stock or broth; bring to boiling. Reduce heat and simmer, covered, 10 minutes or till potatoes are tender. Cool slightly. Place one-third of fennel mixture in a blender container or food processor bowl. Blend or process till smooth. Repeat with remaining fennel mixture. Return all mixture to saucepan. Stir in half-and-half or evaporated milk, cumin, and grapefruit juice. Heat through. Season to taste with white pepper. Meanwhile, place the fennel seeds in a small skillet over medium-high heat and toast about 3 minutes or till lightly browned and fragrant, stirring frequently. To serve, ladle soup into individual bowls. Top each serving with a piece of fennel top, and sprinkle with toasted fennel seeds. Serves 8.\