Roasted Fennel Soup With Chorizo Oil Recipe

Name: Roasted Fennel Soup With Chorizo Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 4 whole Fennel Bulbs, Trimmed And Cut In Wedges; 2 whole Large Onions, Peeled, Trimmed And Cut In Wedges; 4 sprigs Fresh Rosemary; 4 sprigs Fresh Thyme; 4 sprigs Fresh Oregano; 1/4 cups Olive Oil, Plus Extra For Drizzeling; 2 pinches Salt And Pepper, to taste; 10 cups Vegetable Or Chicken Stock; FOR THE CHORIZO OIL:; 1 Tablespoon Olive Oil; 1 cup Chorizo, Sliced

Servings: persons

FOR THE SOUP:
4 whole Fennel Bulbs, Trimmed And Cut In Wedges
2 whole Large Onions, Peeled, Trimmed And Cut In Wedges
4 sprigs Fresh Rosemary
4 sprigs Fresh Thyme
4 sprigs Fresh Oregano
1/4 cups Olive Oil, Plus Extra For Drizzeling
2 pinches Salt And Pepper, to taste
10 cups Vegetable Or Chicken Stock
FOR THE CHORIZO OIL:
1 Tablespoon Olive Oil
1 cup Chorizo, Sliced

1
Heat your oven to 375u00b0F. In a large bowl, combine fennel, onions, rosemary, thyme, oregano and oil; season generously with salt and pepper. Toss together to evenly coat vegetables. Transfer to rimmed baking sheets. Roast vegetables, until golden and tender, about 40 minutes. I rotated the pan a few times and stirred the fennel around.
2
Take baking sheets out of the oven, discard the herbs and transfer vegetables to a large pot; add stock. Bring this to a boil, then reduce heat to a gentle simmer. Cook soup until flavors meld, about 35 minutes.
3
Using a food processor or blender, carefully puree soup in batches until smooth. Return soup to pot and gently heat until warmed through. I strained the soup after this, to get a more velvety smooth soup. Season with salt and pepper to taste.
4
In a frying pan over medium heat add the olive oil and the chorizo. Fry the chorizo until crispy. The chorizo will give the oil a beautiful colour and taste.
5
Serve the soup in a big bowl, add some of the crispy chorizo and croutons and swirl on some of the chorizo oil.

1216

kcal

Calories

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SOUP:, 4 whole Fennel Bulbs, Trimmed And Cut In Wedges, 2 whole Large Onions, Peeled, Trimmed And Cut In Wedges, 4 sprigs Fresh Rosemary, and more.

Yes, Roasted Fennel Soup With Chorizo Oil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fennel Soup With Chorizo Oil

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