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Title: Roasted Garlic, Potato, Leek and Fennel Soup
Categories: Soup Vegetable
Yield: 1 Servings
| 1 | c | Whole Garlic Cloves -- |
| Peeled | ||
| 4 | tb | Olive Oil -- divided |
| 4 | Leeks, Sliced Thin -- (white | |
| Parts only) | ||
| 2 | Fennel Bulbs -- diced | |
| 8 | c | Vegetable Stock |
| 1 | lb | Potatoes -- peeled and |
| Diced | ||
| 2 | tb | Fresh Thyme Leaves -- |
| Chopped fine | ||
| 2 | Bay Leaves | |
| Salt And Pepper -- to taste | ||
| Dairy Sour Cream Or Yogurt |
Place garlic cloves in small baking pan; add 2 tablespoons (30 ml) of the olive oil and stir to coat well. Roast at 325 F for 20 minutes or until golden. In large heavy saucepan heat remaining 2 tbs (30 ml) oil over medium heat. Add leeks and fennel; saute until mixture begins to colour, about 10 minutes. Add stock, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender. Remove bay leaves and discard. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through. Season with salt and pepper to taste. Serve with a dollop of sour cream or yogurt.
Serves 6 to 8.
Source: Vancouver Sun, 22 February, 1995 Howard Mann, Vancouver, B.C., Canad
Recipe By : howard.mann@DEEPCOVE.COM
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