Roasted Fennel and Spring Green Soup #SoupSwappers

Here we are at the March 2020 Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile.

This month, April of Veggies First Then Dessert invited us to think about Spring soups. She wrote, "Just because the weather is starting to warm up, doesn't mean you have to put away the soup pot. Let's create some soups that feature the fresh greens of spring. Think artichokes, asparagus, herbs, leeks, peas, whatever makes you think of a green spring!"

Wendy is stepping in for April and organizing us as we share our recipes today. Here's the line-up...

• Carrot and Fennel Soup with Homemade Stock by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplices
• One Pot Veggie Soupma by Sneha's Recipe
• Roasted Fennel and Spring Green Soup by Culinary Adventures with Camilla
• Sardinian Herb Soup by Karen's Kitchen Stories
• Split Pea Soup by Making Miracles
• Spring Greens Soup with Mushrooms by Sid's Sea Palm Cooking
• Wilted Spring Greens Soup by A Day in the Life on the Farm

Roasted Fennel and Spring Green Soup

On the week that I had planned to make this, our county went on a shelter-in-place order to help flatten the curve of the spread of the coronavirus that causes COVID-19. Our state quickly followed suit and, I hope, the entire country does the same. But this post isn't about that...it's about beautiful, delicious Spring in a bowl.

I picked up some fennel and pea shoots from friends who own a restaurant that was closing to protect its staff and the community. They were happy someone would use the produce; I was thrilled that it was exactly what I needed for this soup. Talk about serendipity.

Ingredients

Roasted Fennel

• 5 to 6 C fennel bulbs and frond, trimmed
• 2 to 3 T olive oil
• freshly ground salt
• freshly ground pepper

Soup

• roasted fennel
• 1 onion, peeled and cubed
• 1 T olive oil
• 3 to 4 C potatoes, scrubbed and cubed
• 6 C vegetable broth 
• freshly ground salt
• freshly ground pepper
• 1/4 C heavy cream
• Also needed: blender or food processor

Spring Green Garnish

• 1 C greens (I used fennel fronds and spring pea greens)
• 3 T freshly squeezed lemon juice
• 4 large garlic cloves, peeled and pressed
• 2 T oregano leaves
• 1 t thyme leaves
• 2 t crushed red pepper
• 1/4 C olive oil
• freshly ground pepper, as needed
• freshly ground salt, as needed
• Also needed: preserved lemon, more greens to garnish

Procedure

Spring Green Garnish
In the bowl of a food processor, combine all of the ingredients except the olive oil, salt, and pepper. Process until smooth, drizzling in the oil until desired texture; season to taste with salt and pepper. Transfer to a bowl and let stand for, at least 30 minutes. If you are making this ahead of time, place in a lidded jar and keep in the refrigerator.

Roasted Fennel

Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.

Place fennel in a mixing bowl. Drizzle with olive oil and toss to coat, then sprinkle with salt and pepper. Turn fennel out onto the prepared baking mat. Roast for 20 to 25 minutes until tender and beginning to caramelize at the edges.

Soup

Heat olive oil in soup pot. Add in the onions and roasted fennel. Cook until onion is softened and translucent. Add in the potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are fork tender, approximately 20 to 25 minutes.

In batches, blend until smooth in a food processor or blender. Return blended soup to the pot. Season to taste with salt and pepper. Stir in cream and heat until warm.

To Serve

Ladle the soup into individual serving bowls. Add a dollop of the Spring green garnish. Top with a slice of preserved lemon. Sprinkle with salt and pepper. Garnish with some more greens. Serve hot.