Sprained & Broken Soup

• 2 fennel bulbs, fronds removed, quartered (Reserve a few of the fronds for garnish.)
• 1 pound pound carrots, peeled and quartered
• 1 apple, quartered (I used a Fiji because that's what I had.)
• 1/2 red onion, quartered
• 3-4 garlic cloves, peeled
• 1 stalk rosemary, broken in half
• 1/2 red onion, minced
• 3-4 celery stalks, minced
• 3-4 garlic cloves, minced
• 1 tsp tomato paste
• 1/4 tsp ground coriander
• 1/4 tsp cumin
• pinch or two cayenne
• 4 cups homemade or good quality chicken stock
• 1/2 cup heavy cream
• olive oil
• salt and pepper

1. Preheat your oven to 400 degrees and line a rimed baking sheet with foil.
2. Spread the first six ingredients on the baking sheet and toss with some olive oil, salt and pepper. Roast for about 20 minutes, turning occasionally. Unless, of course, it is an ordeal for you to maneuver a hot roasting pan while holding yourself up in crutches. If so, just let them roast and hope the people on Food52 won't notice the few black flecks in the picture that are where the onions ... err ... caramelized.
3. Set a large stockpot over medium heat and warm a tablespoon or so of olive oil. Add the next three ingredients (which I took to referring to as a "notpoix") and stir to coat. Add a pinch or two of salt, give them another good stir, put a lid on, lower the heat a little and let them soften.
4. When the onions, celery and garlic are nearly translucent push them to the side pot and add the tomato paste, letting it carmalize for a few minutes. Stir it into the veggies.
5. Add the coriander, cumin and as much cayenne as your taste desires (I like this a little spicier so I add about 1/8 tsp.) and stir to blend and coat.
6. You should be ready to pull the roasting vegetables out of the oven now. Give your boyfriend a pathetic look and burst into tears when he gets up to remove them from the oven, stopping to kiss your forehead and remind you that you will be well again soon. Thank the Universe that he is with you. Scowl at your feet.
7. Set the roasted vegetables aside while you add the chicken stock to the stockpot. Bring it just to a boil and turn off the heat.
8. Put some of the roasted vegetables (a large fistful sized amount) in a food processor or blender and add about cup of the stock and "notpoix." Blend until smooth. Pour into yet another stockpot (Thank the Universe for your wonderful boyfriend again.) and set aside.
9. Repeat this process until all of the vegetables and stock are blended. If you feel like you need more liquid, add a little water to compensate.
10. Heat the puree over medium-low heat until warmed through, maybe 5 minutes.
11. Turn off the heat and add the heavy cream, stirring to blend.
12. Serve, garnishing with some chopped fennel fronds.
13. Burst into tears again when your amazing boyfriend pronounces it a success, and selflessly cleans up the kitchen while refilling your cups of tea and telling silly jokes to make you laugh. Continue to scowl at your feet.

fennel bulbs, carrots, apple, red onion, garlic, rosemary, red onion, celery, garlic, tomato, ground coriander, cumin, cayenne, chicken stock, heavy cream, olive oil, salt

Taken from food52.com/recipes/9960-sprained-broken-soup (may not work)