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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil -- or canola oil

  2. 1 Spanish onion -- coarsely chopped

  3. 2 pounds carrots -- peeled and sliced

  4. 8 cups chicken broth -- or vegetable stock

  5. 1 teaspoon dried fennel seed

  6. 1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook, covered, until vegetables are tender,

  7. 15 to 20 minutes.

  8. 2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20 minutes.

  9. 3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.

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