Carrot-and-Fennel Soup

1. 1

   In a 3-quart heavy saucepan, over medium heat, melt the butter until foamy.

2. 2

   Add the fennel slices and cook, stirring, until softened.

3. 3

   Add the carrots and garlic and cook another minute.

4. 4

   Pour in 6 cups of water and season with salt.

5. 5

   Simmer, covered, until the carrots are very tender, about 20 minutes.

6. 6

   Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds.

7. 7

   Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky.

8. 8

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.