carrot fennel soup

Categories: Soups, Posted by Sandy Bergsten


2 medium fennel bulbs with fronds

1 pound carrots, quartered lengthwise

1 medium onion, quartered

3 garlic cloves

3 tablespoons extra-virgin olive oil

1/2 teaspoon sugar

5 cups reduced-sodium chicken broth

1 Tbsp white truffle oil as garnish



Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve for garnish.

Slice fennel bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Place roasted vegetables in a stockpot with 5 cups of chicken broth. Simmer for 10 minutes.

Carefully puree with a hand blender. Season with salt and pepper. (Can be made one day ahead. Cool completely, cover then gently reheat, thinning with water if necessary.)

Serve soup drizzled with white truffle oil and sprinkled with reserved fronds.



Serves 6


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