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
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!
Tomatoes on the Vine 
Velva, what a lovely soup…fennel and hazelnut, must taste great.
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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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Thanks for stopping by my site. Just wanted to check yours out and say hello back. Beautiful photos, by the way!
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Sounds novel – so unexpected and surprisingly delectable.:)Valerie
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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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I adore fennel ~ This soup is is a winner in my book.
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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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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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This looks delicious – esp with the roasted hazelnuts on top!
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Love the combination of fennel and the toasted chocolateyness of hazelnuts!
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