This soup is the winner of the CulinaryInstitute of America’s walnut contest in 2000. Roasted fennelprovides a delicate fragrance to this creamy, yet healthy, soup.As a garnish option, top with 1 1/2 teaspoon crumbled Stiltoncheese and lemon zest.
Recipe: Roasted Fennel Soupwith Walnuts and Stilton
1 large bulb fennel, cut into quarters
2 tablespoons canola oil
Kosher salt and freshly ground black pepper to taste
1 leek, whites only, sliced
1 cup russet potatoes, peeled and cubed
2 cups chicken stock
2 tablespoons dry sherry
1/2 cup half and half
1/2 cup toasted California walnuts, coarsely chopped
1/4 cup Stilton cheese, crumbled
Lemon, zest only, finely chopped
1 tablespoon fresh chives, minced
Makes 4 servings.
Nutritional Information Per serving: 300calories, 7g protein, 19g carbohydrate, 4g fiber, 489mg sodium,22mg cholesterol, 22g total fat, 5g saturated fat.
Recipe and photograph provided courtesyof Walnut Marketing Board.
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