1 Tb whole fennel seed
1 Lb white onions, peeled and quartered
3 large Yukon gold potatoes, peeled and quartered
3 Grannie Smith apples
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp ground pepper
3 1/2 to 4 cups low sodium chicken stock
3 sprigs fresh tarragon
Toast the fennel seeds in a small dry skillet over medium
heat, shaking, until aromatic. Transfer to spice mill and
grind to a fine powder. Reserve 1 1/2 tsp of this -
remainder can be saved in an airtight container.
Heat oven to 450º F with rack in the center. Spray a
9 by 12 roasting pan with cooking spray. Arrange the
onions and potatoes in pan. Core 2 apples and add to the
pan. Spray all with cooking spray and sprinkle with cumin,
fennel, 1/2 tsp salt and 1/4 tsp pepper. Roast for 25
minutes. Remove apples from the pan. Turn vegetables
over and continue to roast for 25 to 40 minutes or until
the onions are tender when pierced with a knife.
Set aside two cooked potato quarters and two cooked
onion quarters, cut into bite sized chunks and reserve.
Transfer remaining onions and potatoes to a food processor.
Add 1/2 cup chicken broth to pan, place over medium high
heat. Scrape up any cooked-on bits with a wooden spoon,
and add the warm liquid to the processor. Add 1 1/2 cups
stock to the processor. Puree until smooth.. Transfer
puree to a stockpot. Remove peel from two cooked apples.
Add the flesh to the processor, add 1 1/2 cups stock and
puree til smooth. Transfer to the stockpot, stir , and warm
over medium heat. If soup is too thick, add the remaining
1/2 cup stock and warm. Season with 1/2 tsp salt
and 1/4 tsp pepper.
Meanwhile peel and core the remaining apple and cut
into 1/2 inch chunks. Spray a skillet with cooking spray,
cook over medium-high heat for 8 to 12 minutes ,
until chunks are golden brown.
To serve: Add apple, potato and onion chunks to soup and
warm over medium heat. Season to taste. Sprinkle with