Sunday, March 11, 2018

Carrot Fennel Soup

Carrot Fennel Soup

2 medium fennel bulbs
2-3 pounds carrots
1 medium onion
1 garlic clove
Olive oil
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds


Preheat oven to 450°F with rack in lowest position.
Chop some fennel frond to use as garnish later
Loosely slice fennel bulbs, onion, and carrots
Toss with olive oil, garlic clove, sugar, salt, and pepper
Spread onto sheet pan and roast for 25-30 min, stirring occasionally
Put roasted vegetables in stock pot along with chicken broth, simmer together til soft
Blend, season, serve topped with fennel frond garnish

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