Carrot-Fennel Soup

Recipe from Garden of Eve Organic Farm
Recipe: Carrot-Fennel Soup
posted Jul 31, 2012, 2:07 PM by Glendale CSA

This recipe comes from Garden of Eve farm…
We made this fennel and carrot soup using mostly ingredients from the share. It was delicious. It is modified from Mark Bittman’s, How to Cook Everything Vegetarian cookbook.
Creamy Carrot-Fennel Soup
3 tablespoons olive oil
1 small onion, sliced
1 pound carrots, roughly chopped
2 fennel bulbs, roughly chopped
1 large starchy potato, peeled and roughly chopped
Salt and freshly ground black pepper
5 cups vegetable stock or water
Fennel fronds and sour cream (optional) for garnish

Put the oil in a large, deep saucepan or Dutch oven over medium heat. When the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring occasionally, for about 15 minutes, until the carrots soften a bit. Add the stock and cook until the vegetables are very tender, 15 to 20 minutes.

Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly (hot soup is dangerous), and pass it through a food mill or pour it into a blender. Puree until smooth, working in batches if necessary. (You can make the soup ahead to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)

If you’re serving the soup hot, gently reheat it, stirring it frequently. If you’re serving it cold, refrigerate, covered, for at least 2 hours. Either way, taste and adjust the seasoning. Garnish before serving.

 

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