FENNEL AND CARROT SOUP
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!!!
Provided by riffraff
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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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