Roasted Fennel Soup with Hazelnuts

Last weekend, I experienced a soup that was intensely flavorful but, was delicate on the palate.  This was proof that food made with only a few fresh ingredients can deliver concentrated flavors that are satisfying and comforting.  This soup included fennel, onions and rosemary, that were roasted, and combined with a good quality stock.  The final touch was a dusting of toasted hazelnuts.   
Roasted Fennel Soup with Hazelnuts
Serves 8
Recipe from Chef Marc Canora/Prepared by Robert Butler



Ingredients:
8 large fennel bulbs, trimmed cut into 8 wedges
3 large onions, cut into 8 wedges
4-four-inch long fresh rosemary sprigs
1/2 cup olive oil
Salt and freshly ground pepper to taste
1/3 cup hazelnuts
10 cups chicken stock
Directions:
1.  Preheat oven to 375F.  In a large roasting pan, toss the fennel with the onions, rosemary sprigs and olive oil.  Season with salt and pepper.  Roast for about 45 minutes, tossing halfway through, until the fennel is tender and browned in spots.  Discard the rosemary sprigs.
2.  Meanwhile, spread the hazelnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let cool, then coarsely chop the hazelnuts.
3.  Scrape the vegetables and any juices into a large soup pot.  Add the chicken stock and bring to a simmer.  Cover and simmer over low heat until the vegetables are very tender, about 35 minutes.
4.  In a blender, carefully puree the soup in batches until smooth.  Strain the soup through a fine-mesh sieve into a clean pot.  Reheat the soup and season with salt and pepper.  Ladle into warmed bowls, sprinkle with hazelnuts and serve.
Enjoy!




61 thoughts on “Roasted Fennel Soup with Hazelnuts

  1. Just learned you from Pierece that you are going to see Anthony Bourdain; you are so lucky! Please write a post about it and get a picture.Enjoy! What a fun adventure.Rita

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  2. An absolutely delicate and lovely soup, Velva! I'm one of those who love and appreciate fennel for what it is. I love the aroma, the appearance, and everything about it. This soup is a beauty.

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  3. I'm embarrassed to admit that I've never tried fennel and I'd love to taste this soup. Also, that photo is just splendid! I especially love the splashes of red.

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  4. Hello,We bumped into your blog and we really liked it – great recipes YUM YUM.We would like to add it to the Petitchef.com. We would be delighted if you could add your blog to Petitchef so that our users can, as us,enjoy your recipes. Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already membersand benefit from their exposure on Petitchef.com. To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on \”Add your site\” Best regards, Vincentpetitchef.com

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  5. I have always kind of avoided fennel, but just this weekend I had it roasted for the first time and it was soooo delicious! Now I believe this soup is the perfect way to use it!

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