Roasted Fennel Soup With Walnuts And Stilton

Recipe Ingredients

1		Fennel bulb - cut into quarters (large)
2 tablespoons	30ml	Canola oil - divided
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1		Leek, white part only, --sliced
1 cup	237ml	Cubed peeled russet potatoes
2 cups	474ml	Chicken stock
2 tablespoons	30ml	Dry sherry
1/2 cup	118ml	Half-and-half
1/2 cup	73g / 2.6oz	Toasted walnuts - coarsely chopped
1/4 cup	36g / 1.3oz	Crumbled Stilton cheese
		Finely-chopped zest of 1 lemon
1 tablespoon	15ml	Minced fresh chives

Recipe Instructions

Preheat oven to 400 degrees. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and freshly-ground black pepper. Roast fennel on baking pan until tender and golden brown, about 15 to 20 minutes.

While fennel is roasting, heat remaining oil in a heavy, medium-sized pot over a medium-low flame. Add leek, stirring to coat with oil. Cover pot and cook the leek for 5 minutes, until translucent. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand-held blender or in a food processor until smooth.

Allow fennel to cool. When easy to handle, slice fennel in 1/4-inch strips. Add to potato mixture, along with dry sherry and the half-and-half. Return to a simmer and stir in walnuts. Season with salt and pepper.

Toss Stilton cheese with the lemon zest. To serve, ladle soup into warm bowls, top each with a tablespoon of the Stilton mixture. Sprinkle with minced chives and extra walnuts if desired.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.