Fennel and Carrot Soup

Name: Fennel and Carrot Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 fennel bulbs, sliced (about 4 cups); 1/2 cup chopped onion; 3/4 cup sliced carrot (2-3 carrots); 3 tablespoons olive oil; 1 quart chicken broth (vegetable broth can be used to make this vegetarian); cracked black pepper

Submitted by riffraff

"I got this recipe off the internet ( I think it was in a newspaper)and it is so good. Very tasty, creamy and filling. You will swear this has cream in it!!!"

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Ready In:: 1hr
Ingredients:: 6
Serves:: 4

ingredients

2 fennel bulbs, sliced (about 4 cups)
¹⁄₂ cup chopped onion
³⁄₄ cup sliced carrot (2-3 carrots)
3 tablespoons olive oil
1 quart chicken broth (vegetable broth can be used to make this vegetarian)
cracked black pepper

directions

Trim tops& bottoms of fennel bulbs.
Save a few green fronds& chop for garnish.
Thinly slice bulbs, you should have about 4 cups sliced fennel.
In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
May take a couple of batches.
Transfer each batch to a clean saucepan.
Serve with sprinkle of chopped fennel fronds& cracked black pepper.

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Reviews

The soup is so very easy to make! Pleasant delicate blend of flavours, but its colour (some kind of brownish... but what else could we expect from a blend of green and orange??) is not very attractive... I think next time, I'll try with parsnips instead of carrots, which should help with the colour. I found it was more fragrant when served warm (rather than very hot). Thanks for sharing!

Anne La Quebecoise