Provided by Amanda Hesser
Categories dinner, easy, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a 3-quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened. Add the carrots and garlic and cook another minute. Pour in 6 cups of water and season with salt. Simmer, covered, until the carrots are very tender, about 20 minutes.
- Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky. Season with salt and pepper.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 423 milligrams, Sugar 8 grams, TransFat 0 grams
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