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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources