Roasted Potato Fennel Soup with Chorizo sausage

Roasted Potato Fennel Soup with Chorizo sausage
Creamy and delicious with a wonderful roasted fennel and potato flavours this is a hearty soup just perfect for a rainy or cold day
Serves: 4
  • ½ tablespoon olive oil
  • 1 tsp of garlic minced
  • ½ medium white onion chopped
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons flour
  • 1 medium leek, white and pale-green parts only, coarsely chopped
  • 1 lb (450 grams) of baby potatoes cut in half
  • 4 cups (1 liter) chicken broth
  • ¾ lb (400 grams) Chorizo sausage cooked and cut into small pieces
  • 1 Tsp fresh thyme chopped
  • ½ cup (125 ml) half and half cream
  • 2 tablespoons of Sambuca liquor optional
  1. In large bowl, toss potatoes and fennel with olive oil, roast the potatoes and the fennel at 350 degrees
  2. Sauté the onions in butter and olive oil until translucent add the garlic cook another minute. Add the flour mix and slowly whisk in the chicken stock the potatoes and fennel .
  3. Bring to a simmer over med hear for 20 minutes
  4. Add thyme and chorizo sausage finish with half and half
  5. You can puree the soup before you add the chorizo sausage. This is optional. Using an immersion blender, puree until soup is smooth and velvety.
  6. Add Sambuca liquor
Garnish: finely sliced chives and crispy bacon bits (those little purple flowers on the chives are great as part of your garnish.

Caramelizing does not occur if salt and is added.

Equal amounts of butter and flour for roux

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