Cream of Roasted Fennel Soup
large fennel bulb (1-1/2 to 2 pounds)
teaspoons olive oil
teaspoon coarse salt
large russet potato, peeled and cut into 1/2-inch cubes
cups reduced-sodium chicken broth
cup fat-free half-and-half or evaporated fat-free milk
teaspoon ground cumin
tablespoons grapefruit juice
Ground white pepper
tablespoon fennel seeds
Edible flowers (optional)
- Preheat oven to 375 degrees F. Trim away tough stalks and bottom stem from fennel bulb; reserve leafy tops. Cut the bulb and tender stalks into 1/2-inch-thick slices.
- Arrange fennel and onion in a 13x9x2-inch baking pan. Drizzle with olive oil and sprinkle with salt. Roast in the preheated oven for 25 minutes or until the vegetables are just tender but not brown.
- Transfer roasted fennel and onion to a large saucepan. Add potato and broth; bring to boiling. Reduce heat and simmer, covered, 10 minutes or until potatoes are tender. Cool slightly.
- Place one-third of fennel mixture in a blender container or food processor bowl. Blend or process until smooth. Repeat with remaining fennel mixture. Return all mixture to saucepan. Stir in half-and-half or evaporated milk, cumin, and grapefruit juice. Heat through. Season to taste with white pepper.
- Meanwhile, place the fennel seeds in a small skillet over medium-high heat and toast about 3 minutes or until lightly browned and fragrant, stirring frequently.
- To serve, ladle soup into individual bowls. Top each serving with a piece of fennel top, and sprinkle with toasted fennel seeds. Garnish with edible flowers, if desired. Makes 8 (1-cup) servings.
From the Test Kitchen
Prepare soup; cool slightly. Cover and chill for up to 2 days. Reheat over low heat to serve.
Nutrition Facts(Cream of Roasted Fennel Soup)
- Per serving:
- 77 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 479 mg sodium,
- 12 g carb.,
- 2 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet