Roasted Fennel Soup
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
Ingredients
- 1 large or two small bulb fennel (fronds removed, but keep for garnish)
- 5-6 small potatoes
- 1 bulb kohlrabi
- 1 large leek, white and light green part only (save dark green for stalk)
- Oil for tossing veggies
- salt
- pepper
- 4 cups stock, warmed
- Juice from 1 whole lemon
- 1/2 cup heavy cream (optional)
- 1 tbsp fresh thyme minced
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