All of Isa Chandra Moskowitz’s cookbooks are marked by her distinctive conversational tone. Consider this, from her latest, “Isa Does It,” about a potato and fennel soup: “Because everything is roasted, there’s not much else you need to do to make it fabulous. No sauteing, no spices; the oven gives you all the flavor you need.”
Unfortunately, her breezy style extends to her instructions, which occasionally lack detail. For this soup, Moskowitz says to place all ingredients into a food processor, but they don’t fit — that must be done in several batches. She also says to slice the fennel bulbs but doesn’t mention cutting out the core, which is too tough to eat.
I do love the layout, whose mixed fonts and soothing colors somehow match her chatty writing. And the many illustrative color photos are a helpful bonus.
Roasted potato and fennel soup
Prep: 20 minutes
Cook: 47 minutes
Makes: 6 servings
Adapted from “Isa Does it” (Little, Brown, $30).
2 pounds Yukon gold potatoes, sliced 1-inch thick
2 tablespoons olive oil
1 teaspoon sea salt
Freshly ground black pepper
2 fennel bulbs, stalks trimmed, halved lengthwise, cored
6 fennel fronds, reserved for garnish
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1 large yellow onion, sliced 1/2-inch thick
2 cups each: vegetable broth, unsweetened soy milk
1. Heat oven to 425 degrees. Line two large, rimmed baking sheets with parchment paper. Place the sliced potatoes in a large bowl. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and pepper to taste. Toss with your hands to coat completely. Scatter on one baking sheet. Roast on the middle or bottom rack, 15 minutes.
2. Meanwhile, slice the fennel bulbs from top to base in 1/2-inch slices. In the same bowl as before, toss fennel and onion slices with remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt and pepper to taste. Scatter on second baking sheet.
3. After 15 minutes, remove potatoes from the oven; turn slices over. Place on the upper rack. Slide fennel and onions onto the middle or lower rack. Roast, 15 minutes. Flip fennel and onion slices over; continue to roast both sheets of vegetables until tender, about 15 minutes.
4. Transfer fennel, potatoes, onion, broth and soy milk to a large pot; puree with an immersion blender so that it’s still chunky. Or, working in batches, pulse in a food processor until you have the desired consistency.
5. Gently reheat. Taste for salt and pepper. Ladle into bowls; garnish with the fennel fronds.
Nutrition information per serving: 252 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 44 g carbohydrates, 6 g protein, 871 mg sodium, 6 g fiber