Preparation Method
Preheat the oven to Bake 400°F. Line the baking pan with aluminum foil. In the lined pan, toss the bread cubes with 4 tablespoons of olive oil, cheese, thyme, ½ teaspoon salt and ¼ teaspoon white pepper. Bake the croutons until crispy and browned, about 15 minutes. Remove pan from oven. Transfer croutons on foil to a cooling rack.
Set the oven to Roast 400°F. In the baking pan, toss fennel, leek and potato with remaining 2 tablespoons olive oil and 1 teaspoon kosher salt. Roast the vegetables until softened and starting to brown, 30-35 minutes.
Add broth, cream, wine, vinegar, remaining ½ teaspoon salt and ¼ teaspoon white pepper to blender in the order listed. Add roasted vegetables. Select the Soup setting and press start. Once the cycle finishes, pour soup into serving bowls. Chop reserved fennel fronds. Sprinkle on soup and top with croutons.
Variations
Honey-Thyme Glaze
Omit the lemons and garlic. Set the probe temperature for 150°F and roast the chicken until the temperature chime sounds, about 40 minutes. About 40 minutes after the chicken goes into the oven, make the honey thyme glaze: Heat ½ cup honey and 1 teaspoon chopped fresh thyme leaves in a small saucepan over medium-low heat. Turn off the heat and cover the pan to keep the honey warm. Use several fresh thyme sprigs to brush the warm honey mixture over the chicken and reset the probe temperature for 170°F. Baste the chicken every 10 minutes with the warm honey mixture until the probe temperature chime sounds, about 20 minutes longer. Proceed with the recipe as instructed, serving the pan juices alongside the chicken.
Smoked Paprika and Garlic
Substitute 2 navel oranges for the lemons. Rub the chicken with 2 tablespoons smoked paprika along with the garlic powder. Proceed with the recipe as instructed.
