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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended. A drizzle of fennel-seed oil echoes and intensifies the fennel flavor. Ingredients:
2 medium fennel bulbs with fronds |
1 pound carrots, quartered lengthwise |
1 medium onion, quartered |
1 garlic clove |
5 tablespoons extra-virgin olive oil, divided |
1/2 teaspoon sugar |
2 1/2 cups reduced-sodium chicken broth |
2 1/2 cups water |
1 teaspoon fennel seeds |
Directions:
1. Preheat oven to 450°F with rack in lowest position.
2. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
3. Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
4. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
5. Cooks notes: Soup can be made 1 day ahead and chilled. Fennel oil can be made 2 days ahead and kept at room temperature.
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