Fennel Carrot Soup recipe from LA Times
I'm going to try this this weekend. Sounds great, and easy.
Recipe of the week
Los Angeles Times
Total time: 1 hour
Yield: 4 servings
Note: This soup is delicious as is, but a little Dungeness crab on top wouldn't hurt, either.
2 bulbs fennel (about 1 3/4 pounds total)
1/2 cup chopped onion
3/4 cup sliced carrots (2 to 3 carrots)
3 Tbsps. olive oil
1 carton (1 quart) chicken broth
Cracked black pepper
1. Trim the tops and ends of the fennel bulbs. Save a few of the green fronds and chop them for garnish; set aside. Thinly slice the bulbs. You should have about 4 cups sliced fennel.
2. Saute the sliced fennel, chopped onion and sliced carrots in the olive oil in a large saucepan until tender, about 20 minutes.
3. Add the chicken broth and bring to a simmer. Cover and simmer about 20 to 25 minutes, until the vegetables are very tender.
4. Puree with an immersion blender right in the saucepan, or in a food processor in one or two batches, transferring each batch to a clean saucepan or warm tureen.
5. Spoon into serving bowls and sprinkle with chopped fennel fronds and cracked black pepper.
Nutrition information per serving:
184 calories; 5 grams protein; 19 grams carbohydrates; 8 grams fiber; 11 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 504 mg. sodium.