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Roasted Fennel Soup With Walnuts, Stilton & Dried Cranberries

20 faves
Nutrition per serving    (USDA % daily values)
CAL
285
FAT
66%
CHOL
3%
SOD
97%

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Ingredients for 8 servings

0.5 c toasted walnuts, roughly chopped

8 fennel bulbs, stalks and fronds trimmed off

3 onions, peeled and quartered

4 sprigs rosemary

0.5 c extra-virgin olive oil

0 coarse salt and freshly ground pepper, to taste

10 c vegetable broth

0.5 c stilton (or other blue cheese) crumbled

1 t apple cider vinegar (optional)

0.25 c dried cranberries

0 walnut oil, for drizzling

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