This soup is the winner
of the Culinary Institute of America's walnut contest in 2000.
Roasted fennel provides a delicate fragrance to this creamy,
yet healthy, soup. As a garnish option, top with 1 1/2 teaspoon
crumbled Stilton cheese and lemon zest.
Roasted Fennel
Soup with 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 400º
F. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt
and freshly ground black pepper. Roast fennel on baking pan until
tender and golden brown, about 15-20 minutes.
While fennel is roasting,
heat remaining oil in a heavy, medium-sized pot over a medium-low
flame. Add leeks, stirring to coat with oil. Cover pot and cook
the leeks for 5 minutes, until they are translucent. Add potatoes
and stock. Bring to a boil. Reduce heat and simmer until the
potatoes are fully cooked, about 20 minutes. Puree mixture with
a hand-held blender 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 potato mixture, along with dry sherry and the half
and half to reach the desired texture of the soup. Return to
a simmer, and stir in walnut pieces. Season to taste with salt
and pepper. Toss Stilton cheese with lemon zest.
To serve, ladle soup into
warm bowls. Top with a tablespoon of Stilton mixture. Sprinkle
with minced chives and extra walnuts if desired.
Makes 4 servings.
Nutritional Information
Per serving: 300 calories, 7g protein, 19g carbohydrate, 4g fiber,
489mg sodium, 22mg cholesterol, 22g total fat, 5g saturated fat.
Recipe and photograph provided
courtesy of Walnut Marketing Board.
