Pureed Winter Vegetable Soup

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READY IN: 50mins
SERVES: 8
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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