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Roasted Fennel Soup with Walnuts and Stilton recipe

Roasted Fennel Soup with Walnuts and Stilton.

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

  • Preheat oven to 400ºF (205ºC).Toss fennel with 1 tablespoon oil. Sprinkle with kosher saltand freshly ground black pepper. Roast fennel on baking pan untiltender and golden brown, about 15-20 minutes.
  • While fennel is roasting, heat remainingoil in a heavy, medium-sized pot over a medium-low flame. Addleeks, stirring to coat with oil. Cover pot and cook the leeksfor 5 minutes, until they are translucent. Add potatoes and stock.Bring to a boil. Reduce heat and simmer until the potatoes arefully cooked, about 20 minutes. Puree mixture with a hand-heldblender or in food processor until smooth.
  • Allow fennel to cool. When easy to handle,slice fennel into small strips about 1/2 inch. Add to potatomixture, along with dry sherry and the half and half to reachthe desired texture of the soup. Return to a simmer, and stirin walnut pieces. Season to taste with salt and pepper. TossStilton cheese with lemon zest.
  • To serve, ladle soup into warm bowls.Top with a tablespoon of Stilton mixture. Sprinkle with mincedchives and extra walnuts if desired.

    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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  • Comments

    1 Comment

    Divyam Walnuts

    Looking very tasty. I will try. Thanks

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