Prep 20 mins
Cook 30 mins
This is from the November 1997 Good Housekeeping Magazine. It's a delicious soup and a first course that I often serve for Thanksgiving. I usually don't use the cream, but if using, to keep the dish lower in fat, I've used fat free half and half.
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 16 ounces carrots, sliced (one bag)
- 1 small fennel bulb, trimmed and diced
- 2 (14 1/2 ounce) cans low sodium chicken broth or 2 (14 1/2 ounce) cans vegetable broth
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1 lb potato, peeled and cut into quarters (3 medium)
- 3 cups water
- 1⁄2 cup half-and-half (optional) or 1⁄2 cup light cream (optional)
- dill sprigs (to garnish)
- Heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally.
- Stir in carrots, fennel, broth, salt, pepper and 3 cups of water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
- Add potatoes and simmer 20 minutes longer or until all the vegetables are very tender.
- Puree in blender, food processor or using an immersion blender.
- Return mixture to pan and add half and half, if desired.
- Garnish each serving with a dill sprig.