Roasted Fennel Soup with Thyme Croutons
Roasted Fennel Soup with Thyme Croutons
Roasting fennel enhances the sweetness, and paired up with leeks, potato, and some heavy cream, makes a soup you will be craving again and again.
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Yield: 4 to 6 Servings
Ingredients
Ingredients
4 slices thick country white bread cut into large cubes6 tablespoons olive oil divided
¼ cup grated Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt divided
¾ teaspoon ground white pepper divided
2 medium fennel bulbs cored and cut into thin slices, fronds reserved
1 slices leek white and light green parts only, cut into thinand rinsed well
1 small russet potato peeled and cut into small chunks
3 cups chicken broth
½ cup heavy cream
½ cup dry white wine such as chenin blanc
1 teaspoon sherry vinegar
Preparation Method
- Preheat the oven to Bake 400°F.
- Line the baking pan with aluminum foil. In the lined pan, toss the bread cubes with 4 tablespoons of olive oil, cheese, thyme, ½ teaspoon salt and ¼ teaspoon white pepper.
- Bake the croutons until crispy and browned, about 15 minutes. Remove pan from oven. Transfer croutons on foil to a cooling rack.
- Set the oven to Roast 400°F.
- In the baking pan, toss fennel, leek and potato with remaining 2 tablespoons olive oil and 1 teaspoon kosher salt. Roast the vegetables until softened and starting to brown, 30-35 minutes.
- Add broth, cream, wine, vinegar, remaining ½ teaspoon salt and ¼ teaspoon white pepper to blender in the order listed. Add roasted vegetables.
- Select the Soup setting and press start. Once the cycle finishes, pour soup into serving bowls.
- Chop reserved fennel fronds. Sprinkle on soup and top with croutons.