Roasted Garlic, Potato, Leek and Fennel Soup
Recipe: #10891
October 30, 2013
Categories: Fennel, Garlic, Potatoes Sunday Dinner, Gluten-Free, more
"A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (587.5 g)
- Calories 288.1
- Total Fat - 11.1 g
- Saturated Fat - 1.5 g
- Cholesterol - 0.3 mg
- Sodium - 1194.6 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 3.7 g
- Sugars - 8.3 g
- Protein - 7.9 g
- Calcium - 102.1 mg
- Iron - 2.8 mg
- Vitamin C - 37.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325F while peeling garlic cloves.
Step 2
Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
Step 3
In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
Step 4
Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
Step 5
Remove bay leaves and discard.
Step 6
Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
Step 7
Season with salt and pepper to taste.
Step 8
Divide among 4 bowls and top each with a tablespoon of yogurt.
Step 9
Garnish with a bit of chopped fennel leaves, if desired.
Tips
No special items needed.
0 Reviews
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