This week's post is a tribute to one of my favorite food blogs, Sippity Sup.  A couple weeks ago he made an excellent looking roasted fennel soup, which I decided I must have.  Now, I can confirm that it's both excellent looking and tasting. 

I didn't execute with the same finesse, as I was cooking for myself and was prepared to to finish the batch in a few minutes.  If you want finesse and 'pretty,' check out the original recipe--otherwise keep reading.

Roast 4 chopped bulbs of fennel and two onions covered in oil and rosemary for an hour at 350 Dg.  Add the roasted mixture to a pot with 5 C of chicken stock and simmer for an hour.  Blend, and manage the seasoning with salt, pepper, and apple cider vinegar.

Garnish the soup with roasted walnuts, dried cranberries, and blue cheese.  These are all really important--I didn't have any blue cheese and was bummed.  At first I wanted to finish the soup with cream, the cheater's way to make any soup delicious, but I realized this was because I was missing the blue cheese garnish.

That's it.  Two hours to a delicious pot of hot silky roasted goodness--perfect during the current snowocalypse.  Thanks Greg!