Tom Patterson's Recipe

Potato Fennel Soup With Gruyere Toast

Category: Recipes

1 bulb fennel, trimmed and cut into large chunks
1/2 cup coarsely chopped onion
2 tablespoons olive oil, divided
1/2 teaspoon thyme
4 medium potatoes, peeled and cut into 1-inch chunks
2 15 ounce cans low-sodium chicken broth
2 cups skim milk
1/2 teaspoon salt
1/8 teaspoon black pepper
4 1 inch thick slices French bread
1 clove garlic
4 ounces Gruyere cheese

Place the fennel and onion in the bowl of a food processor and mince to about 1/4 inch pieces.
Heat 1 tablespoon of the oil in a large saucepan over medium-high. Add the thyme, fennel and onion, and cook until soft, 3 to 4 minutes. Add the potatoes and broth, and bring to a boil. Cover and simmer 15 minutes, or until potatoes are soft. Add milk, salt and pepper, and cook 2 minutes longer, or until sufficiently hot.
Meanwhile, make the toast: Brush the remaining 1 tablespoon oil over the bread and rub with the garlic clove. Place 1/4 of the cheese atop each piece and toast until the cheese melts.
Working in batches, puree the soup in a food processor (or in the saucepan if you have an immersion blender). Return to saucepan and keep warm until serving.
To serve, ladle the soup into 4 bowls and place a cheese toast on top of each bowlful of soup.
Makes 4 servings.