roasted fennel soup with cranberries and hazelnuts

vellutata di finocchi con mirtilli e nocciole

8 to 10 servings

Cranberries, a traditional Thanksgiving ingredient, add a burst of color to this soup.




 8 large fennel bulbs, trimmed and cut into 8 wedges

3 large Spanish onions, trimmed and cut into 8 wedges
4 large sprigs rosemary
1/4 cup extra virgin olive oil plus more for drizzling
Fine sea salt
Freshly ground black pepper
About 10 cups vegetable stock, Brodo or lower-sodium chicken stock
1/4 cup roughly chopped dried cranberries
1/4 cup roughly chopped lightly toasted hazelnuts


Heat oven to 375°.

In a large bowl, combine fennel, onions, rosemary and oil; season generously with salt and pepper. Toss together to evenly coat vegetables. Transfer to baking sheets. Roast vegetables, stirring once and rotating pans halfway through, until golden and tender, about 40 minutes.

Discard rosemary and transfer vegetables to a large pot; add stock. Bring to a boil, then reduce to a gentle simmer. Cook soup until flavors meld, about 35 minutes.
Using a food processor or blender, carefully purée soup in batches until smooth. Return soup to pot and gently heat until warmed through; season with salt and pepper to taste. Garnish with cranberries, hazelnuts and a drizzle of oil.