Roasted Fennel, Potato, And Leek Soup

1. 1

   Preheat the oven to 400 F. Place potatoes and fennel in a large mixing bowl.

2. 2

   Wash the leeks making sure all the grit is removed and then slice them into 1 inch pieces. Add the leeks and garlic to the bowl with the potatoes. Toss with olive oil (enough for a light covering) and season with salt and pepper. Spread out the vegetables evenly onto a parchment lined sheet pan and roast for 45 minutes.

3. 3

   When the vegetables are browned and cooked through spoon them into a large saucepan. Add the chicken stock and bring to a boil. Reduce the heat to the simmer and cook for 15 minutes.

4. 4

   Puree the soup in batches (in a blender, or you can use an immersion blender) and then pass the soup through a fine mesh strainer into a bowl. Then return the soup to the saucepan and add the heavy cream and continue to cook until heated through. If the soup is too thick, you can thin it with a little water or extra stock. Season with salt and pepper.

5. 5

   To serve garnish with chopped chives, pancetta bits or croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.