Cream Of Roasted Fennel Soup With Pepper Aïoli

• 2 bulbs fennel, trimmed, roughly chopped, 4 frond tips reserved
• 1 None onion, roughly chopped
• 4 cloves garlic, unpeeled, bruised
• 2 tsp fennel seeds
• 1 tbsp olive oil
• 2 cups vegetable stock
• 1 cup milk
• None None FOR THE PEPPER AIOLI
• 1 None red pepper, quartered, deseeded
• 2 cloves garlic, peeled
• 1 None large egg yolk
• 1 tbsp lemon juice, plus 2 tsp to serve
• 1/2 tsp Dijon mustard
• 1/3 cup olive oil

1. Preheat oven to 400u0b0F. Combine fennel, onion, garlic, fennel seeds and oil in a shallow baking dish. Roast for 30 mins. Cover and roast for 20 mins, or until tender.
2. Transfer mixture to a large saucepan. When garlic is cool enough to handle, squeeze garlic from skins. Return to pan along with stock, milk and 1 cup water. Bring to a boil then reduce heat and simmer for 10 mins. Let cool for 15 mins.
3. Meanwhile, to make the pepper aioli, preheat broiler. Roast pepper, skin-side up, until skin blisters and blackens. Cover in plastic wrap for 5 mins then peel skin. Chop flesh roughly. Blend or process garlic, egg yolk, 1 tbsp lemon juice and mustard until mixture is smooth. With motor operating, add oil in a thin, steady stream. Process until aioli thickens. Add peppers and process until smooth.
4. To serve, blend or process soup until smooth. Transfer to a clean pan and add remaining lemon juice. Stir over medium heat until hot. Ladle into bowls and garnish with reserved fennel fronds. Serve with aioli.

fennel, onion, garlic, fennel seeds, olive oil, vegetable stock, milk, pepper aucfoli, red pepper, garlic, egg yolk, lemon juice, mustard, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32938 (may not work)