Today’s recipe feature is Cream of Roasted Fennel Soup with Croutons. The holidays will soon be here and this dish is a fantastic first course to any meal. Delicious fennel is oven roasted to perfection and mixes with potato, cream and mild seasoning to create a wonderful, creamy soup.
During the months October, November and December, I will continue to feature holiday appetizer, entrée and dessert ideas. Subscribe to my column, at the top or the bottom of this article, and don’t miss a day of the fabulous food goodness. You can also follow me on Facebook – Cuisine Goddess. Healthy and joyous eating!
Cream of Roasted Fennel Soup with Croutons (Recipe courtesy Better Homes & Garden)
- 1 fennel bulb (1 ½ to 2 pounds)
- 1 cup coarsely chopped white onion (1 large)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Two 14 ½ ounce cans reduced-sodium chicken broth (gluten-free variety, if needed)
- 1 russet potato, peeled and cut into 1/2-inch cubes
- 1 cup half-and-half, light cream or evaporated milk
- 2 tablespoons grapefruit juice
- ¾ teaspoon ground cumin
- Ground white pepper
- Kosher salt
- 1 tablespoon fennel seeds
- Your favorite croutons (optional)
Preheat oven to 375 degrees F. Cut off and discard fennel stalks, reserving some of the feathery tops. Remove any wilted outer layers from bulb; cut a thin slice from base of bulb. Cut bulb into 1/2-inch slices, removing core if desired. Snip feathery tops; set aside.
In a 13x9x2-inch baking pan combine fennel slices and onion. Drizzle with oil; sprinkle with ½ teaspoon salt. Roast, uncovered, about 25 minutes or just until vegetables are tender.
Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Cool slightly.
Transfer vegetable mixture, one-third at a time, to a blender or food processor. Cover and blend or process until smooth. Return mixture to saucepan. Stir in half-and-half, grapefruit juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.
Meanwhile, in a small skillet cook fennel seeds over medium-high heat about 3 minutes or until light brown and fragrant, stirring frequently.
Top each serving with fennel tops, toasted fennel seeds, and, if desired, croutons. Serving yield = 8 servings.