Tuesday, December 17, 2013

Potato-Fennel Soup

We have lots of snow on the ground here in Michigan, so a warm, soothing bowl of soup really warms the belly and the toes.  We love coming in from shoveling snow and having a big pot of soup on the stove just waiting for us to dig in.

Potato-Fennel Soup
Modified Food Network Magazine Recipe – October

3            large leeks
1            large bulb fennel, diced
3            large carrots, diced
1            shallot, diced
              salt and pepper
              olive oil
2            tablespoons vegan butter
2            pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
6            cups vegetable stock
1 & 1/2       cups nut or soy milk
1/4         cup chopped fresh parley or dill  **I used dill

Preheat oven to 450 degrees.

Halve the leeks lengthwise, then thinly slice and rinse.  Put the carrots, leeks and diced fennel on a baking sheet.  Drizzle with oil and season with salt and pepper.
Toss to mix.  Roast in 400 degree oven until golden, about 25 minutes.

Meanwhile, melt the vegan butter in a Dutch oven or pot over medium high heat.  Add diced shallot, cook 2 minutes.  Add the potatoes and 2 cups of the vegetable stock.  Cover and cook until tender, 15  minutes.  Add 3 more cups broth and the nut/soy milk; bring to a boil.   Working in batches, transfer to a blender and puree; season with salt and pepper.

Add the roasted leeks, fennel, carrots and chopped herbs.

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