Soup that you can make ahead and reheat just before serving is always a good idea for a Thanksgiving menu.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2003
Cut stalks off fennel bulb. Chop enough of the lacy fronds to make 2 tbsp (25 mL); reserve for garnish. Quarter bulb and core. Dice 3 of the quarters; set remaining quarter aside for Cherry Garnish.
In stockpot, melt butter over medium heat; cook diced fennel bulb, carrot, celery and onion until softened, about 10 minutes. Add wine, and brandy (if using). Bring to boil over high heat; boil until reduced to half, about 3 minutes. Add sweet potatoes, stock, 1 cup (250 mL) water, salt and nutmeg; bring to boil. Reduce heat, cover and simmer until potato falls apart when pierced, about 25 minutes.
Cherry Garnish: Meanwhile, dice reserved fennel-bulb quarter into 1/8-inch (3 mm) pieces. In small saucepan, combine fennel bulb, cherries, shallot, orange rind, orange juice, port and salt ; cover and simmer over low heat until cherries and fennel are tender, about 15 minutes. Uncover and increase heat to medium; simmer until no liquid remains, about 7 minutes. Set aside.
In blender, purée soup in batches. (Make-ahead: Let soup and garnish cool for 30 minutes; refrigerate until cold. Refrigerate in separate airtight containers for up to 2 days.) Return soup to pot. Stir in cream; heat through over medium-low heat, stirring occasionally. Divide among 8 warmed bowls. Top each with 2 tbsp (25 mL) of the Cherry Garnish. Sprinkle with reserved fronds.
Nutritional facts Per serving: about
- Sodium 508 mg
- Protein 5 g
- Calories 267.0
- Total fat 12 g
- Cholesterol 38 mg
- Saturated fat 7 g
- Total carbohydrate 34 g
- Iron 9.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 166.0
- Vitamin C 40.0