- 45 mins
- 25 mins
Ingredients
- 1 fennel bulb
- 1 cup coarsely chopped white onion
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 2 14.5 oz. cans reduced sodium chicken broth
- 1 russet potato, peeled and cut into 1/2" cubes
- 1 cup half and half or light cream
- 2 tbsp grapefruit juice
- 3/4 tsp ground cumin
- Ground white pepper
- Kosher salt
- 1 tbsp fennel seeds
- Homemade croutons
Preparation
Step 1
Preheat the oven to 375 degrees F. Cut off and discard fennel stalks, reserving some of the feathery tops. Cut bulb into 1/2" slices, removing core if desired. Snip feathery tops; set aside for garnish.
In a 13 x 9 pan, combine the fennel and onion. Drizzle with oil; sprinkle with salt. Roast, uncovered about 25 mins or just until the vegetables are tender. Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 mins or until potato is tender. Cool slightly.
Transfer vegetable mixture, one-third at a time to a blender or food processor. Cover and blend or process until smooth. Return mixture to the saucepan. Stir in half and half, grapefruit juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.
Toast fennel seeds and use to garnish with croutons and fennel trimmings.