Root vegetables are especially great ingredients for soup, as they add bulk and starch to an otherwise watery medium. This winter soup is subtle, creamy, and sweet, with the lingering taste of fennel after all is said and done. To me it tastes like straight-up farmy goodness. Makes four large servings, or six as a side.
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Stephanie Stiavetti
3tablespoonsbutter or extra virgin olive oil
3wholegreen onionsroot removed, diced from end to end (should yield about 3/4 cup)
3largecarrotspeeled and cut into 1/2" rounds
1/4of a fennel bulbsliced thinly
6smallYukon gold potatoescut into 1" cubes (should yield about 3 cups)
1largerutabagaor parsnip, cut into 1" cubes
4cupschicken or vegetable broth
1cupmustard greenscoarsely chopped
3/4cupwhite wine(I prefer a decent Sauvignon Blanc)
Over medium flame, heat butter or olive oil in a large Dutch oven. Add onions and sauté until soft. Add in garlic, carrots, and sliced fennel, cooking for 5 minutes and stirring occasionally. Toss in potato and rutabaga (or parsnip) cubes, stirring well to mix.
Add in broth and bring to a simmer. Add in 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.
Once the soup is at a slight bubble, cover and cook for 15 minutes. Add in spinach, mustard greens, and white wine, then continue cooking until potatoes and rutabagas are cooked through.
Pour 1/2 of the soup into a blender, followed by all of the yogurt and heavy cream. Add the herbs and blend until relatively smooth. Set blended soup aside in another pot, then blend remaining soup just enough to break up the larger veggies but still leave a chunky texture.
Pour all of the soup back into the soup pot, season to taste with salt and pepper, and mix well. Garnish in a dollop of yogurt, a sprinkling of chopped green onions, and a dusting of fennel fronds.