Roasted Fennel Soup With Chorizo Oil

• FOR THE SOUP:
• 4 whole Fennel Bulbs, Trimmed And Cut In Wedges
• 2 whole Large Onions, Peeled, Trimmed And Cut In Wedges
• 4 sprigs Fresh Rosemary
• 4 sprigs Fresh Thyme
• 4 sprigs Fresh Oregano
• 1/4 cups Olive Oil, Plus Extra For Drizzeling
• 2 pinches Salt And Pepper, to taste
• 10 cups Vegetable Or Chicken Stock
• FOR THE CHORIZO OIL:
• 1 Tablespoon Olive Oil
• 1 cup Chorizo, Sliced

1. Heat your oven to 375u0b0F. In a large bowl, combine fennel, onions, rosemary, thyme, oregano and oil; season generously with salt and pepper. Toss together to evenly coat vegetables. Transfer to rimmed baking sheets. Roast vegetables, until golden and tender, about 40 minutes. I rotated the pan a few times and stirred the fennel around.
2. Take baking sheets out of the oven, discard the herbs and transfer vegetables to a large pot; add stock. Bring this to a boil, then reduce heat to a gentle simmer. Cook soup until flavors meld, about 35 minutes.
3. Using a food processor or blender, carefully puree soup in batches until smooth. Return soup to pot and gently heat until warmed through. I strained the soup after this, to get a more velvety smooth soup. Season with salt and pepper to taste.
4. In a frying pan over medium heat add the olive oil and the chorizo. Fry the chorizo until crispy. The chorizo will give the oil a beautiful colour and taste.
5. Serve the soup in a big bowl, add some of the crispy chorizo and croutons and swirl on some of the chorizo oil.

fennel, onions, rosemary, thyme, oregano, ubc, salt, vegetable or chicken, oil, olive oil, chorizo

Taken from tastykitchen.com/recipes/soups/roasted-fennel-soup-with-chorizo-oil/ (may not work)