Antipasti

Roasted Fennel and Broccoli Soup

Name: Roasted Fennel and Broccoli Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups broccoli; 3 cups chicken stock; 0.25 tsp coriander; 0.25 tsp basil; 0.25 tsp thyme; 0.33333334 cup evaporated milk; 1 bulb fennel; 0.25 cup parsley; 2 garlic cloves; 1 tsp lime juice; 1 pinch nutmeg; 0.5 cup olive oil; 0.5 onion; 4 servings salt and pepper

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Ingredients

broccoli3 cups
chicken stock3 cups
coriander0.25 tsp
basil0.25 tsp
thyme0.25 tsp
evaporated milk0.33333334 cup
bulb fennel1
parsley0.25 cup
garlic cloves2
lime juice1 tsp
nutmeg1 pinch
olive oil0.5 cup
onion0.5
salt and pepper4 servings

Instructions

1
Preheat oven to 350.In a bowl toss in chopped fennel, a splash of olive oil, and a pinch of salt and pepper.
2
Lay out fennel onto parchment lined baking sheet.
3
Roast in oven for 10 minutes, stir and roast another 10 minutes.
4
Remove from oven, set aside.While fennel is roasting, get a medium sized pot heating on the stove.
5
Add a swish of olive oil and toss in your onions.
6
Cook until they start to soften.
7
Add in garlic and roasted fennel.
8
Stir and let cook on medium low for a few minutes.
9
Toss in broccoli, basil, thyme, coriander and a pinch of salt and pepper.
10
Stir and cook a few more minutes.
11
Pour in your chicken stock and nutmeg.
12
Simmer for about 20-30 minutes or until all vegetables are soft.
13
Pour in evaporated milk and bring to a light boil.
14
Remove pot from heat.
15
Add your lemon or lime juice and taste for seasoning.
16
Add more salt and pepper if needed.Using an immersion blender puree soup until no longer chunky.
17
If you do not have an immersion blender, puree in a blender in small batches.
18
Serve with a sprinkle of fresh parsley and drizzle of olive oil.