Fennel Soup with Cranberries & Hazelnuts Recipe
8 large fennel bulbs - trimmed and cut into 8 wedges
3 large Spanish onions - trimmed and cut into 8 wedges
4 large sprigs rosemary
1/4 cup olive oil - plus more for drizzling
sea salt
freshly ground tellicherry black pepper
10 cups low sodium chicken stock
1/4 cup chopped dried cranberries
1/4 cup roughly chopped lightly toasted hazelnuts
Roasted Fennel Soup with Cranberries & Hazelnuts Recipes
This is a great Thanksgiving starter.
Adapted from La Cucina Italiana Magazine.
Directions:
1. Pre-Heat oven and empty baking sheet to 375-degrees F.
2. In a large bowl, combine fennel, onions, rosemary and olive oil. Season generously with salt and pepper. Toss to evenly coat.
3. Remove hot baking sheet from oven and splay the fennel to the hot baking sheet, and place in the oven.
4. Stir once and rotate pans halfway though until the vegetables are golden brown - about 40 minutes.
5. Remove baking sheet and discard the rosemary, and transfer vegetables to a large pot.
6. Add stock and bring to a boil - then reduce heat to a simmer.
7. Cook soup until flavors meld - about 35 minutes.
8. Carefully puree soup in the pot with a stick blender or remove and do in small batches with a blender until smooth. Return soup to pot and gently heat until warmed through.
9. Season with salt and pepper to taste. Garnish with cranberries, hazelnuts and drizzle of olive oil.
serves 8-10
