Spicy Potato Fennel Soup Recipe with Parmesan Bagel Croutons

This is the time of year when I have to fight for possession of my pillow. Each morning, our two cats, Taz and Sundance, inch their way up the bed in an attempt to find the most potent source of body heat. Apparently that source is my head. With two cats flanking the sides of my sleep-tousled head, I look like Princess Leia on growth hormones. As claustrophobic as this situation may sound, I find it oddly comforting. Their contented purrs vibrate against my head and I find myself drifting back into a deep, restful sleep. Eventually, as obligations and two noisy kids call, I pull myself out of bed and find myself spending the rest of the day searching for a way to warm my body as effectively as feline earmuffs. If I was smart, I would follow Taz's lead and cover an entire heat vent with my chilled body. Instead, I resort to fleece pants, hot tea, and bowls of steaming soup.

The soup pot and crockpot came out of hiding a couple of weeks ago and ever since then I have been making comforting dishes, such as The Family Crockpot Applesauce; Mediterranean Chicken, Bean and Pasta Soup; and Crockpot Spiced Chickpea Stew. This potato and fennel soup is a creamy soup, made without a single drop of cream. The vegetables are cooked down in vegetable broth and then pureed until they reach a silky, creamy texture. Topped with toasted Parmesan bagel croutons, this soup is a hearty and easy meal. It will warm you to your toes - almost as well as two heat-seeking felines.

Soup:
Heat olive oil in a large saucepan set over medium heat. Add chopped onion and fennel and cook until they begin to soften, 4 to 5 minutes.

Stir in red pepper flakes. Add diced potatoes and vegetable (or chicken) broth. Bring the soup to a boil. Cover saucepan, reduce heat to medium-low and simmer until the potato is tender, 20 to 30 minutes. Remove the soup from the heat and let cool 10 minutes (believe me, this could save you the pain of scorching hot soup landing on your skin). Using a food processor, blender, or immersion blender, puree the soup until smooth. Season with salt and pepper. Stir in minced fresh sage leaves.

Croutons:
Preheat oven to 350 degrees F.

Cut a plain or whole-wheat bagel into ¼-inch thick circles. Place the bagel rounds on a baking sheet and lightly brush each one with olive oil.

Bake for 3 minutes. Sprinkle a small amount of finely grated Parmesan cheese one each round and bake for additional 2 to 3 minutes, or until the cheese is melted and the bagel rounds are toasted. Remove from oven and immediately (and gently) press a small piece of fennel frond into the cheese of each crouton.

Serve soup hot and garnish with croutons.

Other creamy soups:

Light Turkey (or Chicken) Corn Chowder
Sweet Potato Soup with Maple & Bacon
Spicy Potato, Leek & Cauliflower Soup with Roasted Red Pepper Puree

Spicy Potato & Fennel Soup with Parmesan Bagel Croutons

Soup:
1 tablespoon olive oil
½ medium-sized onion, finely chopped
1 bulb fennel, fronds removed & reserved, finely chopped
Pinch of red pepper flakes
1 ½ lbs. russet potatoes, peeled and diced
5 ¼ cups vegetable or chicken broth
Salt & pepper to taste
2 tablespoon finely chopped fresh sage leaves

Croutons:
1 plain or whole-wheat bagel, sliced into ¼-inch rounds
3 tablespoon (approximately) olive oil
3 tablespoon finely grated Parmesan cheese
Fennel fronds

Soup:
Heat olive oil in a large saucepan set over medium heat. Add chopped onion and fennel and cook until they begin to soften, 4 to 5 minutes. Stir in red pepper flakes.

Add diced potatoes and vegetable (or chicken) broth. Bring the soup to a boil. Cover saucepan, reduce heat to medium-low and simmer until the potato is tender, 20 to 30 minutes.

Remove the soup from the heat and let cool 10 minutes (believe me, this could save you the pain of scorching hot soup landing on your skin). Using a food processor, blender, or immersion blender, puree the soup until smooth. Season with salt and pepper. Stir in minced fresh sage leaves.

Croutons:
Preheat oven to 350 degrees F.

Cut a plain or whole-wheat bagel into ¼-inch thick circles. Place the bagel rounds on a baking sheet and lightly brush each one with olive oil.

Bake for 3 minutes. Sprinkle a small amount of finely grated Parmesan cheese one each round and bake for additional 2 to 3 minutes, or until the cheese is melted and the bagel rounds are toasted. Remove from oven and immediately (and gently) press a small piece of fennel frond into the cheese of each crouton.

Serve soup hot and garnish with croutons.

Serves 6.