Friday, February 8, 2013

Roasted Fennel & Carrot Soup

1 large bag of shredded carrots
2 bulbs of fennel (save the top)
1 yellow onion chopped
3 stalks of celery chopped (include the celery leaves)
tarragon (dry or fresh)
6 cups of vegetable broth
1 bay leaf
Salt & Pepper

Pre-heat oven to 400 degrees
Slice fennel bulbs as thin as possible. Mix together with the shredded carrots, eyeball a few shots of EVOO, salt and pepper. Roast in the oven 20-30 minutes

Meanwhile, in the large pot or dutch oven, heat up some EVOO in medium heat, adding a bay leaf and saute chopped onion for about 5-7 minutes when start to caramelized before adding celery and letting it cook for about 10 minutes. Season with salt, pepper, and dry tarragon (if using fresh, you make mix it in along with the fennel fronds chopped up at the end).

After when the carrots and fennel is out of the oven, immediately add them to the onions and celery, stirring it  and letting it cook for a couple of minutes (under 5 minutes) before adding the vegetable broth. Simmer for 20 minutes.

Discard the bay leaf before blending it (I used a blender, about 3 batches at a time; I used a large bowl to put the puree soup in until all blended together before pouring the soup back into the pot/dutch oven). Put back on the heat and add in the fennel fronds (and fresh tarragon, if using). Season to taste before serving.

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