Roasted Fennel Soup with Walnuts and Stilton

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4

A creamy, yet healthy, soup. Roasted fennel has a delicate fragrance and the crumbled Stilton cheese garnish provides a nice balance.

Ingredients

1 large bulb fennel, cut into quarters
2 tbsp. canola oil
Salt and freshly ground black pepper, to taste
1 leek, white part only, sliced
1 cup russet potatoes, peeled and cubed
2 cups chicken stock
2 tbsp. dry sherry
1⁄2 cup half-and-half
1⁄2 cup toasted California walnuts, coarsely chopped
1⁄4 cup Stilton cheese, crumbled
1 lemon, zest only, minced
1 tbsp. minced fresh chives

Steps

1. Preheat oven to 400°F. Toss fennel with 1 tbsp. oil. Sprinkle with salt and pepper. Roast fennel on baking pan until tender and golden brown, about 15-20 min.

2. While fennel is roasting, heat remaining oil in a heavy, med.-sized saucepan over
med.-low heat. Add leeks, stirring to coat with oil. Cover pot and cook leeks for 5 min., until translucent. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until potatoes are fully cooked, about 20 min. Puree mixture with a hand-held blender or in food processor until smooth.

3. Allow fennel to cool. When easy to handle, slice fennel into small, 1⁄2-in. strips. Add to
potato mixture, along with dry sherry and the half-and-half to reach the desired texture of the soup. Return to a simmer; stir in walnut pieces. Season to taste with salt and pepper.

4. Toss Stilton cheese with lemon zest. To serve, ladle soup into bowls. Top with tbsp.
of Stilton mixture. Sprinkle with minced chives and extra walnuts if desired.

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources