Side Pannel
Carrot with Fennel
Carrot with Fennel
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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."
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.
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."
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