Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives

• 4 medium-size fennel bulbs, trimmed and cut into 1-inch chunks
• 2 small baking potatoes, peeled and cut into 1-inch chunks
• 4 cups chicken broth, homemade or low-sodium canned
• 8 cloves roasted garlic, peeled
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 6 ounces salt cod, soaked in water overnight (water changed several times), drained
• 1/4 cup bread crumbs
• 2 teaspoons olive oil
• 4 teaspoons pitted and chopped green olives

1. Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil.
2. Reduce heat and simmer until the vegetables are tender, about 25 minutes.
3. Place in a food processor with the roasted garlic and process until smooth.
4. Return to the saucepan and season with the salt and pepper to taste.
5. Keep warm over low heat.
6. Shred the salt cod with a knife.
7. Place in a bowl and toss with the bread crumbs.
8. Heat the olive oil in a medium-size nonstick skillet over medium heat.
9. Add the cod and saute until the crumbs are browned, about 5 minutes.
10. Divide the soup among 4 bowls and top with the salt cod and olives.
11. Serve immediately.

fennel bulbs, baking potatoes, chicken broth, garlic, salt, freshly ground pepper, salt, bread crumbs, olive oil, green olives

Taken from cooking.nytimes.com/recipes/4624 (may not work)