Carrot with fennel

Yield: 8 Servings

Measure Ingredient
\N 1 Spanish onion -- coarsely

1 TB olive oil -- or canola oil : chopped

2 lb carrots -- peeled and

: sliced

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

20 minutes.

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:

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