| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Spanish | Vegetable, Soup | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil; 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 |
INSTRUCTIONS
Directions: 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 Posted to MC-Recipe Digest V1 #224 Date: Tue, 24 Sep 1996 12:02:45 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : 8-10 cups "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."
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