Recipe: Roasted Garlic, Potato, Leek and Fennel Soup

[Guest guest]

Last night I made this soup using mostly items we've received through our

produce delivery. It was very tasty, especially if you like thyme!

Pictures to follow on my blog when I get a chance to get caught up! :-)

Cindi

 

Roasted Garlic, Potato, Leek and Fennel Soup

 

1 cup whole garlic cloves, peeled

4 tbs olive oil, divided (you could probably use less)

4 leeks, sliced thinly

2 tbs fresh thyme, chopped finely

1 lb potatoes (I used 2 Yukon Golds)

2 fennel bulbs (I used about 5 small)

8 cup vegetable stock

2 bay leaves

sour cream or yogurt (I didn't use, but my partner did)

salt & pepper to taste

 

Place garlic cloves in small baking pan, add 2 Tbs olive oil and stir to coat.

Roast at 325 degrees for 20 min, or until golden. In large saucepan, heat

remaining 2 Tbs oil over med heat. Add leeks and fennel; sauté until mixture

begins to colour, about 10 minutes. Add stock, potatoes, roasted garlic, thyme

and bay leaves. Bring to a boil. Reduce and simmer for 40 min. Remove bay leaves

and discard. Puree soup in batches, in food processor or blender. Return to pan

and heat through. Season with salt and pepper, and serve with dollop of sour

cream or yogurt.

 

Serves 5.

 

 

 

See what we've been cookin'!

http://cookingwithluinda.blogspot.com/

 

 

 

 

[Guest guest]

> Last night I made this soup . . .

 

Now THAT is my kind of soup! I shall be saving this one to my desktop, Cindi.

Thanks!

 

Love, Pat

[Guest guest]

You're welcome! Enjoy! Last night we finished off the leftovers with rosemary

round bread we picked up from a local baker. Yum!

Cindi

 

Pat <drpatsant wrote:

> Last night I made this soup . . .

 

Now THAT is my kind of soup! I shall be saving this one to my desktop, Cindi.

Thanks!

 

Love, Pat

 

 

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