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
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources