You are here
Roasted Potato and Fennel Soup
"Isa Does It" by Isa Chandra Moskowitz
A flavorful combination of potatoes, fennel and onion.
Serves 6-8
Total time: 45 minutes
Active time: 15 minutes
910 g2 pounds Yukon Gold potatoes, cut into 1-inch chunks
30 ml2 tablespoons olive oil
5 ml1 teaspoon salt
black pepper
2 fennel bulbs, fronds reserved for garnish, cut into 1/2-inch slices from bottom to top
1 large yellow onion, cut into 1/2-inch slices
470 ml2 cups warm vegetable broth
470 ml2 cups unsweetened soy or almond milk at room temperature
Preheat oven to 425F and line 2 large rimmed baking sheets with parchment paper
Place the potatoes in a bowl and toss with 1 tablespoon of the olive oil. Sprinkle with 1/2 teaspoon of the salt and several pinches of pepper. Place the potatoes on one of the baking sheets and roast for 15 minutes.
After you put the potatoes in to roast, prepare the sliced fennel and onion. Place them in a bowl and toss with the remaining tablespoon of oil, the 1/2 teaspoon of salt, and additional pepper.
After the potatoes have roasted for 15 minutes, turn them over and return them to the oven on the upper rack. Place the fennel and onions on the middle rack.
Roast for 10 minutes, then remove the fennel and onion, turn them over and roast for 5 to 10 more minutes. At this point, the potatoes should be tender and the fennel and onion should be caramelized.
Reserve a few pieces of fennel for garnish along with the fronds. In a 4-quart pot, add the vegetable broth and milk to the vegetables and purée with an immersion blender until the soup is creamy but still chunky. Or use a food processor, but avoid over-processing. Over processing can cause the potatoes to turn gluey. Thin the soup with water if necessary.
Reheat gently if necessary, taste for salt and pepper, and ladle into bowls. Garnish with reserved roasted fennel slices and the fennel fronds, and serve