Carrot with fennel
Vegetables Carrots Soups
Last updated 6/12/2012 12:46:45 AM. Recipe ID 7160. Report a problem with this recipe.
Title: Carrot with fennel
Categories: Vegetable, Soup
Yield: 8 Servings
1 TB olive oil -- or canola oil
1 Spanish onion -- coarsely
2 lb carrots -- peeled and
8 c chicken broth -- or
: vegetable stock
1 ts dried fennel seed 1. Heat oil over low flame in a 3-quart
soup pot. Add onion and carrots and cook, covered, until vegetables
are tender, 15 to 20 minutes.
2. Add stock and fennel and bring to a boil. Reduce heat to low and
3. Remove solids and place in a food processor or blender. Process
until smooth, gradually adding remaining broth.
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