🫙 From the Spice Rack
Carrot with Fennel
1 tablespoon olive oil -- or canola oil 1 Spanish onion -- coarsely chopped 2 pounds carrots -- peeled and sliced 8 cups chicken broth -- or vegetable stock 1 teaspoon dried fennel...
maineasy
Ingredients7 items
Ingredients
- 1tablespoonolive oil -- or canola oil
- 1spanish onion -- coarsely chopped
- 2poundcarrots -- peeled and sliced
- 8cupchicken broth -- or vegetable stock
- 1teaspoondried fennel seed
- 2. add stock and fennel and bring to a boil. reduce heat to l
- 3. remove solids and place in a food processor or blender. pr
Directions
- 1
1 tablespoon olive oil -- or canola oil 1 Spanish onion -- coarsely chopped 2 pounds carrots -- peeled and sliced 8 cups chicken broth -- or
- 2
Heat oil over low flame in a 3-quart soup pot
- 3
Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes
- 4
Add stock and fennel and bring to a boil
- 5
Reduce heat to low and simmer for 20 minutes
- 6
Remove solids and place in a food processor or blender
- 7
Process until smooth, gradually adding remaining broth.