Recipe: Roasted Garlic, Potato, Leek and Fennel Soup

Roasted Garlic, Potato, Leek and Fennel Soup
Source: Vancouver Sun, 22 February, 1995
Howard Mann, Vancouver, B.C., Canada
Serves 6 to 8

1 cup whole garlic cloves, peeled
4 tbsp olive oil, divided
4 leeks, sliced thin (white parts only)
2 fennel bulbs, diced
8 cups vegetable stock
1 lb potatoes, peeled and diced
2 tbsp fresh thyme leaves, chopped fine
2 bay leaves
salt and pepper to taste
dairy sour cream or yogurt

Place garlic cloves in small baking pan; add 2 tablespoons of the olive oil and stir to coat well. Roast at 325 F for 20 minutes or until golden. In large heavy saucepan heat remaining 2 tbsp (30 ml) oil over medium heat. Add leeks and fennel; saute until mixture begins to color, about 10 minutes. Add stock, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender. Remove bay leaves and discard. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through. Season with salt and pepper to taste. Serve with a dollop of sour cream or yogurt.