Carrot with Fennel
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Description: Short ingredient recipe using chicken or vegetable stock.
RecipeSource: Carrot with Fennel RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Carrot with Fennel Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Serving Size : 8 Preparation Time :1:00 Categories : Vegetable Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 seed Directions: 1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes. 2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20 minutes. 3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth. - - - - - - - - - - - - - - - - - - NOTES : 8-10 cups “One of the first soups served at the Harvard Street store; I have a special affection for it. It is an unusual and subtle flavor.â€
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |