Tuesday, January 27, 2009

Chicks With Knives Recipe: Carrot-Fennel Soup

Thank you Chicks With Knives for Sharing this incredible soup!!! This is one of the delicious plates I had Sunday night when volunteering for the supper club. Enjoy!

(Adapted from the New School of Cooking)
2 fennel bulbs, sliced thin
3 tablespoons unsalted butter or olive oil
3 lbs. carrots, peeled and chopped
2 cloves garlic, minced
6 cups vegetable stock
Salt and white pepper
1 orange, juiced and zested

Melt the butter in a large pot over medium high heat and add oil. Sautee fennel, carrots, and garlic until softened, about 5 minutes. Add the stock, salt and pepper to taste. Simmer, covered, about 20 minutes or until vegetables are extremely tender. Remove soup from the heat and add orange juice and zest and season to taste. Puree soup with an immersion blender until silky smooth.


Caitlin said...

I just made this....it was amazing! Thanks for the recipe.

Mother Health said...

YUM! I have to do this!!! xo