Carrot Soup with FennelGreen Pesto Recipe Viviane Bauquet Farre

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   Step 1: Heat the olive oil in a large, heavy-bottomed soup pot at medium-high heat.

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   Add the shallots and the leeks and saute for 3 to 4 minutes, until softened.

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   Add the garlic, wine, salt and pepper to taste.

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   Mix well and simmer for 3 to 4 minutes, until the wine has evaporated and reduced to a syrupy sauce.

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   Add the carrots, broth and 2 cups of water.

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   Bring to a boil.

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   Reduce heat to medium-low and simmer covered for 25 to 30 minutes until carrots are very tender.

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   Step 2: While the soup is simmering, place the crushed fennel seeds, fennel greens, pine nuts, garlic, salt, lemon zest and olive oil in the bowl of a food processor.

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   Process until it forms a creamy paste, scraping the sides of the bowl a couple of times.

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    Transfer to a bowl, cover with plastic wrap and keep refrigerated until ready to use.

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    Step 3: When the soup is ready, puree with a stick blender or food processor until very smooth and thin, using the balance of the spring water to the desired consistency.

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    Taste and season with salt and pepper if needed.

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    Remove from heat and set aside.

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    Step 4: Ladle the soup in soup bowls, garnish with a spoonful of the fennelgreen pesto in the center and a fennel sprig.

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    Serve immediately.

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    2008 viviane bauquet farre food & style NY

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