Wednesday, February 13, 2013

Carrot and Fennel Soup

There's been a chill to the air here in London. And after being slightly jealous of all the snow New England received from Nemo, we even had a snowfall! So, in honor of winter, here's a nice warming pot of soup for you to cook up and keep warm with. Not only is it quite delicious, it's healthy too!

If you're like me and make a double batch just because you had a lot of carrots on hand, never fear, it freezes like a dream.

Not only that but my son, who eschews carrots in their native state (what is that orange circle defiling my plate?! I shall throw all of them on the floor!), loves this soup! That's saying something.

Carrot and Fennel Soup

adapted from The Essential New York Time Cook Book by Amanda Hesser

2 tbsp unsalted butter
1 medium fennel blub, trimmed, fronds reserved, and thinly sliced
1 1/2 lbs carrots, peeled and thickly sliced
1 large clove garlic, thinly sliced
6 cups water
1 teaspoon salt
1/3 cup fresh orange juice
1/4 cup sour cream
freshly ground black pepper

Heat butter in a 3-quart heavy saucepan over medium heat until foamy. Add the fennel slices and cook, stirring, until softened, 8 to 10 minutes. Add the carrots and garlic and cook for another minute. Pour in the water and season with the salt. Bring to a simmer and simmer, covered, until the carrots are very tender, about 20 minutes

Remove the soup from the heat and stir in the orange juice, sour cream, and reserved fennel fronds. Pour 2/3 of the mixture into a food processor and blend. Mash the remaining 1/3 with the back of a spoon leaving it chunky. Pour the pureed mixture back in. Season with salt and pepper and serve.

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