Roasted Potato, Leek, and Fennel Velouté (Velvety Soup)

Servings: Serves about 8
Time: 1 hour or less.

The principal flavor ingredients of this soup are all oven-roasted. My love affair with oven roasting vegetables began with a simple, effortless recipe for oven-roasted broccoli. (Toss florets with salt and an oil that had a smoke point higher than 400 degrees F. Place florets on an oiled cast iron griddle and roast for about 20 to 30 minutes at 400 degrees F, depending on the size of the pieces. It’s done when you can get a fork through the thicker stems. The aroma in the house will tease your nose, the nutty flavor will tantalize your taste buds, and you’ll never go back.) 

The thought of roasting (and caramelizing) potatoes, leeks, onions and fennel in the oven is a no-brainer for you once you’ve begun oven roasting broccoli and cauliflower. Oven roasting brings out delicious flavors in almost every vegetable. The fibrous leek, onion and fennel of this recipe are tamed in the oven and their flavors end up softly integrating with the creamy smooth potato, transforming the mixture into a velvety smooth, soft pillow of flavor that glides across the tongue.

Once the mixture is pureed to a slightly lumpy texture and gently heated through, it is complete.  (Be careful not to process too long, as potato can get gummy, if over processed.)  This soup is fast, and (o la la!) so flavorful! Slice, toss, bake, puree - - et, voilà!
It quickly became a favorite in our house!

Ingredients:
2 large or 3 medium leeks, white and light green parts only, ½ - inch slices, cleaned of sand (See instructions.)
2 lbs yukon gold potatoes, cut into ¾ -inch chunks
¼ cup + ¼ cup (1/2 cup divided) oil (Sunflower, grapeseed, and avocado oils have smoke points above 400 degrees F.)
2 fennel bulbs (reserve a few of the smaller fronds for garnish)(save the rest for juicing/smoothies)
1 large onion, peeled and cut into 1/2 inch slices
1 teaspoon Himalayan salt, divided ½ tsp + ½ tsp (more, later, to taste)
Fresh black pepper
2 cups warm vegetable broth
2 cups unsweetened warm soy or almond milk

Optional Garnish:
In a small frying pan place:
1 TBSP oil
1 tsp dry thyme, (or ½ bunch fresh thyme)
½ lb. sliced Cremini mushrooms, stems removed
Cook on medium heat.  Place on paper towel to absorb any remaining moisture, and set aside until soup is ready to eat.

Instructions:
Preheat oven to 425 F. Line 2 large rimmed baking sheets with parchment paper.

Slice leeks into half lengthwise, then cut 1/2 – inch slices.  Place in bowl of water and swish around with your hand until you are sure the sand/dirt has been washed away. Drain. Place in clean bowl with potato chunks, pour ¼ cup oil and mix oil, potato chunks and leeks together with ½ - tsp salt to coat completely. Place sliced potatoes and leeks on one baking sheet (that is lined with parchment or oiled. Add freshly ground black pepper to taste. Roast potatoes and leeks for 15 minutes.

While potatoes and leeks are roasting for 15 minutes, prepare the fennel and onions. Slice the fennel bulbs -- top to base, in 1/2 inch slices Cut onion into ½ inch slices. Toss fennel and onions  with olive oil, 1/2 teaspoon salt and pepper to coat completely. Place on the other baking sheet just like you did with the potato-leek mixture.

When the potatoes and leeks have roasted for 15 minutes, remove from the oven and flip with a spatula.  Return to the oven on the upper rack, and place the fennel and onions on the middle rack.

Roast for 10 minutes, then remove the fennel and onions, flip, and roast an additional 10 to 15 minutes. Potatoes should be tender at this point. Fennel and onions should be a bit caramelized. Remove from oven.

If you wish, reserve a few pieces of fennel for garnish. Place potato-leek and fennel-onion in the bowl of food processor along with warmed milk and broth. Pulse a few times, so that it’s creamy but still chunky. Do not over-process.  Thin with water, if needed. Warm on stove until heated through. (This will blend flavors nicely.)

You can also transfer all ingredients to a soup pot and blend with a submersion blender (instead of with a food processor) making sure to leave the mixture chunky.

Add salt and pepper if needed, ladle into bowls, garnish with sautéed mushrooms, fennel pieces, and fennel fronds, and serve! Bon appétit!