Fennel And Carrot Soup

1. 1

   Trim tops& bottoms of fennel bulbs.

2. 2

   Save a few green fronds& chop for garnish.

3. 3

   Thinly slice bulbs, you should have about 4 cups sliced fennel.

4. 4

   In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.

5. 5

   Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.

6. 6

   Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.

7. 7

   May take a couple of batches.

8. 8

   Transfer each batch to a clean saucepan.

9. 9

   Serve with sprinkle of chopped fennel fronds& cracked black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.