Fennel and Carrot Soup recipe
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Ingredients
- 4 tablespoons salted butter 1 large fennel bulb, thinly sliced 2 medium carrots, peeled and chopped 3 stalks celery, chopped, or more to taste ½ cup chopped leeks 3 sprigs fresh thyme 1 bay leaf kosher salt and freshly ground black pepper to taste 1 (32 fluid ounce) container chicken broth
Nutrition Info
- 199.4 caloriescarbohydrate: 20 gcholesterol: 36.1 mgfat: 12.8 gfiber: 8 gprotein: 4.5 gsaturatedFat: 7.4 gservingSize: -sodium: 1262.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Fennel and Carrot Soup
Directions
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Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.
Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.