Carrot, Fennel & Orange Soup
Source of Recipe
chum recipes 101499 Gourmet 1996
List of Ingredients
1 md Fennel bulb (anise)
-stalks trimmed flush with
-bulb; bulb sliced thin
-crosswise
2 ts Unsalted butter
1 1/2 lb Carrots; sliced thin
(about 4 cups)
1 Garlic clove; sliced thin
6 c Water
1 ts Salt (to taste)
1/3 c Fresh orange juice
1/4 c Sour cream
Garnish:
1 tb Chervil leaves or fennel
FrondsRecipe
In a 3-quart heavy saucepan cook fennel bulb in butter over moderate
heat, stirring, until softened and beginning to turn golden. Add
carrots and garlic and cook, stirring, 1 minute. Add water and salt
and simmer, covered, 20 minutes, or until carrots are very tender.
In a blender or processor puree mixture in batches with orange juice,
sour cream, and salt and pepper to taste until smooth, transferring
to another heavy saucepan. Heat soup, stirring, just until heated
through (do not let boil).
Serve soup garnished with chervil leaves or fennel fronds.
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