potato soup with roasted garlic and fennel
If you have never tried fennel you need to try it. It adds such a depth of flavor to dishes. It is sometimes called anise. You can get it in the produce isle at most large supermarkets.
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yield
4 serving(s)
prep time
25 Min
cook time
15 Min
method
Stove Top
Ingredients For potato soup with roasted garlic and fennel
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1bulb fennel fronds and stems removed cored and sliced reserve some fronds for garnish
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4 mdpotatoes peeled and cubed
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1 lghead of garlic
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2 Tbspolive oil
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salt
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3 cchicken broth
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1 tspfresh thyme and rosemary chopped
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1 Tbsplemon juice
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zest of 1/2 lemon
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1/2 tsppepper
How To Make potato soup with roasted garlic and fennel
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1Cut bottom off head of garlic. Place cut side down on baking sheet. Place the fennel and potatoes on same sheet. Drizzle with olive oil and sprinkle salt on top. Roast in 375 degree oven for about 20 minutes. Stirring frequently until nicely browned. Remove from oven squeeze the garlic cloves out of the paper and discard paper.
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2Bring chicken stock to a boil. Add the fennel, potatoes, and garlic cloves. Cook until fennel and potatoes are soft. Puree with an immersion blender or food processor.
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3Stir in thyme, rosemary, lemon juice, lemon zest and pepper. Heat through. Season to taste. Garnish with fennel fronds.
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