Makes 6 servings. Difficulty
For the soup: 2 fennel bulbs, trimmed, rinsed and cut into 3/4 inch slices 1 Tablespoon olive oil 1 leek 3 Tablespoons butter 3 large baking potatoes (about 3-4 cups), peeled and sliced 6 cups gf Chicken stock 1 cup cream Salt and freshly ground black pepper
For the Gorgonzola cream sauce: 1-1/2 cups cream 1/3 cup gorgonzola cheese, crumbled
Fresh chives for garnish
Preheat the oven to 450°F.
Lay the fennel slices on a baking sheet and toss with olive oil. Bake for about 20-30 minutes or until the fennel is well-browned (turn as needed with a spatula). Remove fennel from the oven and set aside.
Meanwhile, cut the leek lengthwise. Wash carefully in running water, rinsing any mud or sand down and away toward heavy green top of leek. Slice white and light green parts of the leek only.
In a 5 quart sauté pan, sauté leeks in butter until tender. Add potatoes and chicken stock to sautéed leeks.
Bring liquids to a boil and reduce heat to maintain a low simmer. Partially cover pan and cook 15 minutes. Add the roasted fennel and continue to cook for 5-10 minutes longer or until the potatoes are very tender.
Working in batches, place the roasted fennel and potato mixture in a blender and process until smooth. Return the puree to a clean saucepan and add 1 cup cream. Stir to blend. Season to taste with salt and freshly ground black pepper.
Meanwhile, in a small saucepan, bring 1-1/2 cups cream to a simmer. Add the gorgonzola cheese. Let simmer until sauce reduces and thickens slightly, stirring frequently while it cooks. Season to taste with salt and freshly ground black pepper.
To serve, ladle the fennel and potato soup into shallow serving bowls and drizzle gorgonzola cheese cream sauce over the top. Garnish with chopped chives.