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Cream Of Roasted Fennel Soup

Ingredients

• 1 large fennel bulb (1 1/2 to 2 pounds)
• 1 cup coarsely chopped onion
• 2 teaspoons olive oil
• 1/2 teaspoon coarse salt
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 4 cups reduced-sodium chicken broth
• 1 cup fat-free half-and-half or evaporated fat-free milk
• 3/4 teaspoon ground cumin
• 2 tablespoons grapefruit juice
• Ground white pepper
• 1 tablespoon fennel seeds

Directions

1. Preheat oven to 375 F.
2. Cut off and discard tough upper stalks of fennel.
3. Reserve feathery leaves.
4. Remove any wilted outer layers.
5. Cut off and discard a thin slice from fennel base.
6. Cut the bulb and tender stalks into 1/2-inch-thick slices.
7. Arrange fennel and onion in a 13x9x2-inch baking pan.
8. Drizzle with olive oil and sprinkle with salt.
9. Roast for 25 minutes.
10. Transfer roasted fennel and onion to a saucepan.
11. Add potato and broth and simmer, covered, for 10 minutes and cool slightly.
12. Transfer fennel mixture, one-third at a time, to a blender and blend until smooth.
13. Return pureed mixture to saucepan.
14. Stir in half-and-half, cumin, and grapefruit juice.
15. Heat through.
16. Season to taste with white pepper.
17. Place fennel seeds in a skillet over medium-high heat and toast for 3 minutes, stirring frequently.
18. Top each serving with a length of fennel top, and sprinkle with toasted fennel seeds.

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