Carrot With Fennel Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: olive oil, or canola oil
1: Spanish onion, coarsely
Directions:
: chopped
2 lb carrots -- peeled and
: sliced
8 c chicken broth -- or
: vegetable stock
1 ts dried fennel seed 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.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Date:
Source from luhu.jp
2 lb carrots -- peeled and
: sliced
8 c chicken broth -- or
: vegetable stock
1 ts dried fennel seed 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.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Date:
Source from luhu.jp