Peppery, hearty, warm and rustic, this Roasted Potato and Fennel soup is the perfect foil to January’s cold, dreary weekends. Double the recipe, freeze the leftovers and you’ll have enough hot soup to get you through these last brutal winter months. This recipe is an adaptation of Ina Garten’s. I’ve changed a few small things and the recipe below reflects that. Gartner’s original can be found in her first book, The Barefoot Contessa Cookbook. It takes about two hours from potato scrubbing to soup’s on.
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