Roasted Fennel Soup with Walnuts and Stilton

Roasted Fennel Soup with Walnuts and Stilton Ingredients

1 large bulb fennel cut into quarters	2 tablespoons dry sherry
2 tablespoons canola oil	1/2 cup half and half
kosher salt and freshly ground black pepper to taste	1/2 cup toasted California walnuts coarsely chopped
1 leek, whites only sliced	1/4 cup Stilton cheese crumbled
1 cup russet potatoes peeled and cubed	lemon, zest only
2 cups chicken stock	1 tablespoon fresh chives minced

Instructions for Roasted Fennel Soup with Walnuts and Stilton

Preheat oven to 400 F. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and freshly ground black pepper. Roast fennel on baking pan until tender and golden brown, about 15-20 minutes.

While fennel is roasting, heat remaining oil in a heavy, medium-sized pot over a medium-low flame. Add leeks, stirring to coat with oil. Cover pot and cook the leeks for 5 minutes, until they are translucent. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand-held blender or in food processor until smooth.

Allow fennel to cool. When easy to handle, slice fennel into small strips about 1/2 inch. Add to potato mixture, along with dry sherry and the half and half to reach the desired texture of the soup. Return to a simmer, and stir in walnut pieces. Season to taste with salt and pepper. Toss Stilton cheese with lemon zest.

To serve, ladle soup into warm bowls. Top with a tablespoon of Stilton mixture. Sprinkle with minced chives and extra walnuts if desired.
Nutritional Information

Per serving: 300 calories, 7g protein, 19g carbohydrate, 4g fiber, 489mg sodium, 22mg cholesterol, 22g total fat, 5g saturated fat.


Main Ingredient: VegetablesCuisine: American

More like this...

Courgette, Fennel And Tomato Tarts with Stilton

Roasted Red Pepper And Fennel Soup

Stilton Mill-Feuille with Golden Raisins and Warm Walnuts

Grape, Stilton and Walnut Focaccia

Stilton, Walnut And Brandy Pate

Ingredient Insight - look inside this recipe