• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Carrot with Fennel

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 1 tb Olive oil; or canola oil
  • 1 Spanish onion; coarsely
  • -chopped
  • 2 lb Carrots; peeled and sliced
  • 8 c Chicken broth; or vegetable
  • -stock
  • 1 ts 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
20 minutes.

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

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