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.
What Are You Looking For?Alexandria Appetizers Art Atchison Baking Bangkok BBA Books Bread California Cambodia Candy Canning Celadon Charleston Chicago Chinese Christmas Cocktails Cookbooks Cookies Cooking Craft Decorating Design Desserts Drinks Entertaining Entrees Events Fall Farmer's Market Food Fruit Fun Furniture FYC Gardening Grilling Home Jackson Hole Japan Kansas Kansas City Kitchen Tools La Jolla Mexico Missouri Nashville National Park Organizing Pastries Picnic Pork Pottery Preserving Recipe Remodeling Restaurant Salads San Diego Sandwhiches SC Shopping Sides Soup South Carolina St. Joseph Tomato Tuesday Travel Valentine's Day Vegetables Vietnam Wine Wyoming
- Can't wait to taste the final product. #winelovers twitter.com/InnsatStAlbans… 1 year ago
- Can't wait to taste the finished product! twitter.com/InnsatStAlbans… 1 year ago
- RT @stomfischer: #NationalBourbonDay is tomorrow - so how are you preparing tonight ? #Bourbon https://t.co/r1ZejmgYs1 1 year ago
Visit me on Facebook!