Fennel and Carrot Soup

Name: Fennel and Carrot Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 fennel bulbs, sliced (about 4 cups); 1/2 cup chopped onion; 3/4 cup sliced carrot (2-3 carrots); 3 tablespoons olive oil; 1 quart chicken broth (vegetable broth can be used to make this vegetarian); cracked black pepper

(2)

Recipe by riffraff

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!!!

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READY IN: 1hr

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

fennel bulbs, sliced (about 4 cups)
¹⁄₂

cup chopped onion
³⁄₄

cup sliced carrot (2-3 carrots)
3

tablespoons olive oil
1

quart chicken broth (vegetable broth can be used to make this vegetarian)
cracked black pepper

DIRECTIONS

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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