Roasted Broccoli and Fennel Soup
2 cups broccoli florets
1 fennel bulb, sliced
5 garlic cloves, peeled
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon freshly cracked pepper
1 teaspoon butter
½ cup diced white onion
1 cup diced potato
2 cups vegetable/chicken stock
1 teaspoon dried thyme
Grated parmesan cheese
Preheat oven to 400 F.
Layer the broccoli florets, sliced fennel, and garlic cloves in a baking sheet. Drizzle 1 teaspoon of oil, salt and pepper. Mix it all together and place on the middle rack of the oven.
Roast for 30 minutes.
In the meantime, place a heavy bottom saucepan on medium heat and drop the butter. Once the butter melts, drop the onion along with the dried thyme.
Sauté for 2 minutes and then, drop the diced potato along with the stock. (If the stock doesn’t have salt, sprinkle 1 teaspoon of salt into the pan)
Crank up the heat and bring the stock to a boil. Then, lower the heat to medium and let it simmer for 20 minutes or until the potatoes are softened.
Once the broccoli and fennel are roasted and the potatoes are softened, put everything in a blender and blend until smooth.
Check for salt and add any, if required.
Ladle the hot soup in the bowls. Garnish with fennel leaves, drizzle the remaining olive oil and sprinkle the parmesan cheese on top.