*  Exported from  MasterCook  *

                            Carrot With Fennel

Recipe By     : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size  : 8    Preparation Time :1:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Olive 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

Heat oil over low flame in a 3 qt soup pot. Add onion and carrots and
cook, covered, until vegetables are tender, 15 to 20 minutes.

Add stock and fennel and bring to a boil. Reduce heat to low and
simmer for 20 minutes.

Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth.

"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."

Yield: 8 Cups


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