Ingredients: |
Ingredients: 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 Olive oil
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Directions: |
Directions: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 tarragon. |