Southern Season

Curtis Stones’s Roasted Fennel and Potato Soup

24-Fennel Potato Soup

Quick Facts:

Serves 6


2 fennel bulbs, trimmed and coarsely chopped
1 small onion, coarsely chopped
2 tablespoons olive oil
2 garlic cloves
1 leek (white and pale green parts only), coarsely chopped
6 cups chicken stock
1 pound russet potatoes, peeled and cut into large chunks
1 cup heavy cream
Salt and freshly ground black pepper
1 bunch fresh chives, chopped

Recipe Description:

Courtesy of Curtis Stone
In Store Thursday, November 15, 2012


• Preheat the oven to 350°F.
• Toss the fennel and onions with 1 tablespoon of oil on a large heavy baking sheet to coat.
• Roast in the oven for 25 minutes, stirring occasionally, or until the fennel and onions are tender.
• Heat the remaining 1 tablespoon of oil in a large heavy saucepan over medium heat.
• Add the garlic and sauté for 1 minute.
• Add the leeks and sauté for 5 minutes, or until softened slightly.
• Add the broth, potatoes, and roasted fennel mixture and bring to a simmer.
• Continue simmering for 18 minutes, or until the potatoes are very tender.
• Working in batches, puree the soup in a blender until smooth.
• Strain the soup into a clean large saucepan.
• Add the cream to the soup and bring to a simmer over medium-high heat, stirring occasionally.
• Season to taste with salt and pepper.
• Ladle the soup into bowls then garnish with the chives and serve.