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(Fennel, Poncelet market, Paris, Photo: RLW)

Roasted Potato, Leek & Fennel Soup

The simplest recipes are the best. A potato and leek soup is a wondrous thing, as it is when served cold as Vichyssoise. But at times I want more depth and flavor in this preparation and this method of roasting the ingredients delivers a deep and rustic soup that is great on a cold and rainy spring day.

Ingredients:
3 russet potatoes, peeled and cubed into 1-inch chunks
4 leeks, washed, trimmed and coarsely chopped into 1-inch chunks
1 bunch of fennel stalks and fronds, finely chopped
1 bunch of Swiss chard, kale or any dark green-leafed vegetable as you prefer, coarsely chopped
3 tablespoons olive oil
1 ½ quarts chicken broth
1 cup dry white wine
1 cup whole milk, cream, sour cream, or Crème Fraîche as you prefer
1 teaspoon freshly squeezed lemon juice
1 teaspoon apple vinegar
salt and freshly ground pepper to taste
chopped chives as garnish
fresh bread

Preparation:

Heat the oven to 350 degrees. Take a large shallow roasting pan and scatter the potatoes, leeks, fennel and dark greens evenly. Pour olive oil evenly across the vegetables. Scatter a pinch or two of kosher salt and grind pepper evenly across the pan. Place in the oven for 45 minutes or until the potatoes are fork tender.

Remove the pan from the oven and pour roughly one cup of the chicken stock into the hot pan to deglaze. Move the vegetables around the pan to evenly coat everything. Working in batches, put the vegetables into a blender with additional chicken stock. Coarsely blend each batch and pour into a large soup pot. Pour any remaining liquid into the last batch.

Add the wine, Crème Fraîche, lemon juice, and vinegar and bring to a simmer. Cook until the small pieces of potato are tender. Salt and pepper to your taste. Add additional chicken stock if the soup is too thick, or continue cooking if it is too thin. Serve with the wine and fresh bread. Rye bread with caraway seeds is particularly good with this soup.

Richard Wottrich