Carrot and Fennel Soup

I flagged this recipe the day it was posted as something I knew we’d want to try. And just a couple weeks later we got a giant bag of carrots and two beautiful fennel bulbs in our CSA delivery. Fate! This soup was perfect for a rainy winter evening. Quick and easy to make, and very flavorful and delicious. I subbed vegetable stock with homemade chicken stock and it worked just great. Definitely be making this again!

And isn’t it just so pretty? Lovely fall colors and veggies.

Carrot and Fennel Soup

Recipe courtesy 101 Cookbooks

3 tablespoons olive oil
2 mediums fennel bulbs, trimmed fronds reserved, thinly sliced
2 1/4 pounds carrots, thickly sliced
2 larges cloves garlic, thinly sliced
10 cups vegetable bouillon cube, broth or water
3 cups (12 ounces) cooked wild rice
5 tablespoons orange juice
Lots of freshly grated Parmesan cheese

Heat the olive oil in your largest soup pot over medium-high heat. Add the fennel and cook for 3-4 minutes, until softened a bit. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color. Stir in the garlic and cook another 30 seconds. Stir in the broth. Bring to a simmer and simmer, covered, until the carrots are very tender, another 15-20 minutes or so. Stir in the wild rice, bring back to a simmer, taste and add more salt if needed

Remove from heat and stir in the blood orange olive oil or orange juice. Taste and add more if needed. Serve dusted, generously, with freshly grated Parmesan, and a sprinkling of the reserved fennel fronds.


~ by spontaneoustruth on December 29, 2010.

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