V. Planet: Carrot-Fennel Soup

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* Exported from MasterCook *

 

Carrot-Fennel Soup

 

Recipe By : Vegetarian Planet by Didi Emmons, page 116

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 cups chopped onions

4 cloves garlic -- minced

6 large carrots -- chopped

2 fennel bulbs

cored and chopped

1 1/2 teaspoons fennel seeds

1 cup white wine

1 teaspoon salt

6 clips water

OR Carrot-Fennel Broth

(see separate recipe)

1 teaspoon balsamic vinegar

fresh ground black pepper -- to taste

 

Serves 6 to 8

 

Vegetable purees add great body flavor, and nutritional power to a

soup. Here fennel and carrot are braised with wine, garlic, and onions to

make a soup that needs no accompaniment other than a slice of hearty bread.

 

1. In a large saucepan, heat the olive oil over medium heat. Add the

onions and garlic. Cook, stirring frequently for 5 minutes or until the

onions soften. Add the carrots and the fennel, and cook for 2 more minutes.

 

2. Add 1 teaspoon of the fennel seeds and the wine, salt, and water or

broth. Simmer over medium heat for 50 minutes or until the vegetables are

very tender. Add the balsamic vinegar.

 

3. Purée the soup in hatches in a food processor or a blender. Stir in

plenty of pepper.

 

4. Toast the remaining fennel seeds in a small dry skillet until they

brown slightly. Serve the soup with the toasted fennel seeds floating on top.

 

 

 

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