Brace Yourself for the Intense Flavor of Roasted Fennel Soup Recipe

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Servings: 8

Ingredients

Roasted Fennel Soup with Walnuts, Stilton and Dried Cranberries serves 8 CLICK here for a printable recipe
1/2 c toasted walnuts, roughly chopped
8 fennel bulbs, stalks and fronds trimmed off
3 onions, peeled and quartered
4 sprigs rosemary
1/2 c extra-virgin olive oil
coarse salt and freshly ground pepper, to taste
10 c vegetable broth
1/2 c stilton (or other blue cheese) crumbled
1 t apple cider vinegar (optional)
1/4 c dried cranberries
walnut oil, for drizzling
Preheat the oven to 350 degrees F. Place the walnuts onto a baking sheet and toast them until fragrant and light brown, about 6 minutes. Set aside

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