Carrot, Fennel, and Orange Soup

1. 1

   In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden.

2. 2

   Add carrots and garlic and cook, stirring, 1 minute.

3. 3

   Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.

4. 4

   In a blender puree mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan.

5. 5

   Heat soup, stirring, just until heated through (do not let boil).

6. 6

   Serve soup garnished with chervil leaves or fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.