Ingredients
- 2 medium (14 oz) fennel bulbs, trimmed and sliced, fonds reserved
- 1 medium (9 oz) leek, trimmed and sliced
- 1 medium (8 oz) white onion, sliced
- 1 thyme sprigs
- 3 Tbsp olive oil
- 1 1/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 4-6 c vegetable stock
- 1 (9 oz) russet potato, peeled and chopped
- 2 Tbsp chopped fresh flat-leaf parsley
- Toasted walnuts for serving
Directions
- Preheat oven to 400. Place fennel, leek and onion slices on a large rimmed baking sheet. Remove thyme leaves from sprigs; add leaves to vegetables. Drizzle with olive oil, and sprinkle with salt and black pepper; toss to coat.
- Roast in preheated over until vegetables are soft and beginning to caramelize, about 25 minutes.
- Meanwhile, bring 4 cups of the stock to a boil in a large Dutch oven over high heat. Add potato; reduce heat to medium low, and cook until just tender, about 10 minutes.
- Remove vegetables from oven, and transfer to Dutch oven with potato. Remove Dutch oven from heat. Stir in parsley. Use an immersion blender to blend until smooth, about 1 minute. Process, adding stock as needed, 1/2 cup at a time, until desired consistency.
- Serve topped with toasted walnuts, fennel fronds and a few grinds of black pepper.
Toasting the walnuts: Heat a large, dry skillet over med high. Spread the nuts in a single layer, and cook, stirring often, until they start to brown and smell fragrant, about 5 minutes.