by Sarah Steimer
- 6 tablespoons unsalted butter, divided
- 1 large fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 2 carrots, peeled and chopped
- 1 small Yukon Gold potato, peeled and halved
- 2 sprigs thyme
- 1 bay leaf
- salt and pepper, to taste
- 4 cups low-sodium vegetable broth
- 1/4 cup chopped walnuts
- 1/4 cup whipping cream
- 1 tablespoon pure maple syrup
Heat 4 tablespoons butter in a large pot over medium heat. Add fennel, onion, carrots, potato, thyme and bay leaf. Season with salt and pepper. Reduce the heat to medium-low and cook, covered, stirring occasionally and lowering the heat if necessary. Cook until the vegetables are soft but not browned and have released their moisture, about 45 minutes – 1 hour.
Add the vegetable broth and bring the mixture to a boil; season with salt and pepper. Reduce the heat and simmer until the potato is falling apart, about 8-10 minutes. Let cool slightly and remove the herbs.
While the soup cooks, heat the remaining 2 tablespoons of butter in a small saucepan over medium heat. Add the walnuts and cook, stirring often, until the butter is browned and the walnuts are toasted. Remove and set walnuts aside.
Puree the mixture — working in batches if using a blender — until the soup is smooth. Transfer to a pot and season.
Beat the whipping cream with electric beaters until stiff peaks appear. Add the maple syrup and season with a small pinch of salt.
Serve the soup topped with a dollop of cream and the walnuts.
Makes about 6 servings
Recipe adapted from: Bon Appetit