| 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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