Roasted Potato Fennel Soup Food

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POTATO-FENNEL SOUP



Potato-Fennel Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 large leeks
1 large bulb fennel, diced (stems and fronds reserved)
1 large bulb fennel, diced (stems and fronds reserved)
3 large carrots, diced
Kosher salt and freshly ground pepper
Cooking spray
2 tablespoons unsalted butter
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1 1/2 cups skim milk
1/4 cup chopped fresh parsley and/or dill
1/2 cup low-fat ricotta cheese
4 slices crusty Italian bread, toasted

Steps:

  • Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
  • Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
  • Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
  • Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.

ROASTED FENNEL & POTATO SOUP



ROASTED FENNEL & POTATO SOUP image

This roasted fennel and potato soup is so easy to make! Puree your soup until velvety smooth or leave a little chunky if you prefer.

Provided by Julie | The Simple Veganista

Categories     Soup

Time 55m

Number Of Ingredients 7

1 1/2 lbs. (3 - 4) yukon gold potatoes, cut into 1 inch chunks
2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
1 medium onion, peeled and cut into 1/2 inch slices
2 tablespoons olive oil
mineral salt & fresh cracked pepper, to taste
2 cups water or low-sodium vegetable broth
2 cups unsweetened plain non-dairy milk

Steps:

  • Preheat oven to 425 degrees F.
  • Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 - 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.
  • In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.
  • Bring the pot to the stove and heat soup over medium low until warmed through.
  • Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.
  • Serves 4 - 6.

Nutrition Facts : Calories 290 calories, Sugar 6.1 g, Sodium 147 mg, Fat 8.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 48.9 g, Fiber 7.5 g, Protein 6.7 g, Cholesterol 0 mg

ROASTED POTATOES AND FENNEL



Roasted Potatoes and Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

POTATO, FENNEL, AND BACON SOUP



Potato, Fennel, and Bacon Soup image

A glorious soup for cold winter nights. The addition of Chinese five-spice makes this soup unique and magical...like eating a unicorn jumping over a rainbow. Enjoy! If desired, add a dollop of sour cream and some green onion or a splash of cream just before serving.

Provided by t-licious

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 7

3 ½ cups diced peeled potatoes
6 strips bacon
2 tablespoons butter
1 ½ bulbs fennel, chopped
5 cups vegetable stock
1 teaspoon Chinese five-spice powder, or more to taste
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
  • Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
  • Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
  • Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

Nutrition Facts : Calories 275 calories, Carbohydrate 32.4 g, Cholesterol 30.7 mg, Fat 12.8 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 5.7 g, Sodium 798.6 mg, Sugar 1.4 g

FENNEL AND POTATO SOUP



Fennel and Potato Soup image

Aromatic soup ideal for chilly spring days.

Provided by Laka kuharica - Easy Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

3 bulbs fennel - trimmed, quartered, and cored
1 tablespoon butter
1 tablespoon olive oil
3 spring onions, sliced
4 cups vegetable stock, divided
1 large potato, peeled and cubed
¼ cup water, or as needed
ground black pepper to taste

Steps:

  • Slice the fennel into medium-size pieces.
  • Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
  • Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

Nutrition Facts : Calories 215 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 7.2 g, Fiber 8.8 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 579.7 mg, Sugar 4.3 g

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.

Provided by Annabel31

Categories     Potato

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 10

4 lbs red potatoes, unpeeled and quartered
1/4 cup olive oil
2 tablespoons olive oil
1 tablespoon minced garlic clove
1 tablespoon kosher salt
2 teaspoons ground black pepper
4 cups yellow onions
4 cups fennel bulbs, about 2 lb
3 quarts chicken stock or 3 quarts vegetable stock
1 cup heavy cream

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
  • Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
  • Add the roasted potatoes (including scrapings from the pan) and the stock.
  • Cover and bring to a boil.
  • Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
  • Add the heavy cream and allow the soup to cook slightly.
  • Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
  • Taste for salt and pepper.
  • Reheat and serve hot.

Nutrition Facts : Calories 428.1, Fat 20.8, SaturatedFat 7.6, Cholesterol 41.2, Sodium 1149.8, Carbohydrate 49.3, Fiber 5.2, Sugar 9.1, Protein 12.3

ROASTED POTATOES AND FENNEL



Roasted Potatoes and Fennel image

Make and share this Roasted Potatoes and Fennel recipe from Food.com.

Provided by Spud Nut

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 medium fennel bulbs
8 small red potatoes, cut in wedges
1 cup red bell pepper, strips (optional)
1 small red onion (cut into 8 wedges)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper (optional)

Steps:

  • Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
  • Combine fennel, potato, and remaining ingredients in a bowl; toss well.
  • Arrange fennel mixture in a single layer in a cast iron pan.
  • Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

Nutrition Facts : Calories 212.2, Fat 2.7, SaturatedFat 0.4, Sodium 127.2, Carbohydrate 42.9, Fiber 6.4, Sugar 2.8, Protein 5.4

ROASTED TOMATO AND FENNEL SOUP



Roasted Tomato and Fennel Soup image

So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.

Provided by Derf2440

Categories     Lunch/Snacks

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 10

20 plum tomatoes, fresh vine ripened, newly harvested (about 4 lbs)
1/3 cup extra virgin olive oil
4 garlic cloves, smashed
1/2 teaspoon salt
1/2 teaspoon pepper
1 fennel bulb
1 onion, chopped
4 cups vegetable stock or 4 cups chicken stock
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar

Steps:

  • Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
  • In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
  • Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
  • Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
  • Cut fennel in half lengthwise.
  • Trim out and discard core; cut fennel into 1/2 inch cubes.
  • In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
  • Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
  • Pour into bowl.
  • Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add tomatoes and stock; bring to boil.
  • Reduce heat and simmer for 15 minutes.
  • Transfer tomato mixture to blender or food processor; puree until smooth.
  • Return to pan.
  • Stir in cooked fennel, basil and remaining salt and pepper.
  • (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
  • In bowl, whisk vinegar with remaining oil.
  • Ladle soup into bowls; garnish with drizzle of vinegar mixture.
  • Arrange reserved fronds over top.

ROASTED POTATO SOUP



Roasted Potato Soup image

From Vegetarian Times- December 2000. Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be sure to roast the vegetables long enough for the onions to get well done, as undercooking them will give the soup a raw flavor. Because roasting leaves a brown skin on the potatoes, the soup won't be perfectly smooth when you puree it. But don't worry: A few chunks in the soup contribute to the texture.

Provided by Dominick and Amanda

Categories     Potato

Time P3DT3h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs potatoes, peeled and cut in half (4 to 5 potatoes)
2 onions, halved and peeled
2 tablespoons olive oil
1/2 teaspoon dried thyme
1 garlic, medium head
2 1/2 tablespoons butter or 2 1/2 tablespoons soy margarine
6 cups low-sodium vegetable broth
1 1/2 tablespoons all-purpose flour
1/2 cup milk (or half-and-half or soy milk)

Steps:

  • Preheat oven to 400°F Place potatoes in large bowl. Snip root end off each onion and cut each half into 3 sections. Add onions to potatoes, breaking up onions with your fingers to separate.
  • Drizzle vegetables with oil, add thyme and toss well. Spread vegetables on baking sheet. Season with salt and pepper.
  • Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables.
  • Roast vegetables 45 minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
  • In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
  • In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
  • Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.

Nutrition Facts : Calories 186.9, Fat 7.7, SaturatedFat 3.1, Cholesterol 11.7, Sodium 42.1, Carbohydrate 26.9, Fiber 3.1, Sugar 2.1, Protein 3.7

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