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.
Per serving: 300 calories, 7g protein, 19g carbohydrate, 4g fiber, 489mg sodium, 22mg cholesterol, 22g total fat, 5g saturated fat.
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 4|
|Calories from Fat: 259 (60%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 35.9mg||11 %|
|Sodium 563mg||19 %|
|Potassium 920.7mg||24 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 25.7g|
|Protein 15.6g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 431
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