Yield: 8 Servings
|\N 1||Spanish onion -- coarsely|
1 TB olive oil -- or canola oil : chopped
2 lb carrots -- peeled and
8 c chicken broth -- or
: vegetable stock
1 ts dried fennel seed 1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes.
2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for
3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 From: Date: