Roasted Fennel Soup with Walnuts and Stilton

Roasted Fennel Soup with Walnuts and Stilton

Ready in 45 minutes

Republished with permission, California Walnut Commission.

"wow this soup sounds like a winner,i cant wait to try it, thanks for sharing, sounds gourmet to me, CCheryl"

- CCheryl

Top-ranked recipe named "Roasted Fennel Soup with Walnuts and Stilton"

3 avg, 2 review(s) 100% would make again

Ingredients

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1 large bulb fennel; cut into quarters
2 tablespoons Canola oil
kosher salt and freshly ground black pepper; to taste
1 leeks; whites only, sliced
1 cup russet potatoes; peeled and cubed
2 cups Chicken Stock
2 tablespoons Dry sherry
1/2 cup Half and half
1/2 cup toasted California walnuts; coarsely chopped
1/4 cup Stilton cheese; crumbled
lemon; zest only
1 tablespoon fresh chives; minced

Original recipe makes 4

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

Hhn photo by elittle elittle

photo by stevemur stevemur

Calories Per Serving: 431 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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wow this soup sounds like a winner,i cant wait to try it, thanks for sharing, sounds gourmet to me, CCheryl
CCheryl 4 years ago
[I posted this recipe.]
stevemur 8 years ago
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