Carrot with Fennel

* Exported from MasterCook *

Carrot with Fennel

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil -- or canola oil
1 Spanish onion -- coarsely chopped
2 pounds carrots -- peeled and sliced
8 cups chicken broth -- or vegetable stock
1 teaspoon dried fennel seed

Directions:
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.


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NOTES : 8-10 cups "One of the first soups served at the Harvard Street
store; I have a special affection for it. It is an unusual and subtle
flavor."