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Carrot Fennel Orange Soup

September 4, 2009
Source: From Asparagus to Zucchini 3rd ed.

  • 2 TB butter
  • 1 medium fennel bulb, thinly sliced
  • 4 c. sliced carrots, approx. 1 ½ lb.
  • 1 garlic clove, sliced thinly
  • 4 c. water or vegetable broth
  • ½ tsp salt
  • 1/3 c. orange juice
  • ¼ c. sour cream
  1. Heat butter in a large saucepan over medium heat.  Add sliced fennel and cook, stirring often, until soft and beginning to turn golden.  Add carrots and garlic; cook and stir for a minute or two.
  2. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes.
  3. Puree mixture in a food processor blender, or with an immersion blender.
  4. Stir in orange juice and sour cream until smooth and creamy.
  5. Reheat on low heat, but do not boil.  Serve each bowl garnished with fennel fronds.

Serves 4

From September 4, 2009 Fox & Fawn Farm Newsletter

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

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