Recipe: Roasted Fennel Soup
INGREDIENTS
8 large fennel bulbs, trimmed and cut into 8 wedges
3 large onions cut into 8 wedges
4 large rosemary sprigs
1/4 of EVOO & extra for garnish
10 cups of broth of your choice: vegetable, chicken, or beef
garnish options: dill, dried cranberries, lightly toasted chopped hazelnuts
HOW2:
Heat oven to 375°
In a large bowl combine fennel, onions, rosemary, and oil; season with salt and pepper
Once vegetables are evenly coated, transfer to a baking sheet to roast for 40 minutes; halfway through roasting, rotate the pan for evenly golden and tender vegetables
Once roasted, discard the rosemary and add vegetables to a large pot with stock
Bring to a boil, then reduce to a gentle simmer for 35 minutes. This allows for flavors to come together.
Using a food processor or blender, puree soup in batches until smooth.
Serve hot with prefered garnish and a drizzle of olive oil
Time: 1 hour, 30 minutes
Feeds: 8 - 10 bowls
