Carrot With Fennel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Spanish | Soup, Vegetable | 8 | Servings |
INGREDIENTS
| 1 | T | Olive oil, or canola oil |
| 1 | Spanish onion, coarsely | |
| chopped | ||
| 2 | lb | Carrots, peeled and sliced |
| 8 | c | Chicken broth, or vegetable |
| stock | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 167mg
Potassium: 450.2mg
Carbohydrates: 12.3g
Fiber: 4.3g
Sugar: 5.5g
Protein: 2.2g