We have had a very mild winter here – there is nothing to complain about – in fact, when I look at what has been going on back east, wow, we have really been in a different land. Normally we get a little snow, maybe one storm a year (which shuts the city down), but fortunately this year, it was all sun and rain. So normally about this time I am sick of making soup, and ready for the sun to come out – but that has not been our experience.
I haven’t had a lot of time to cook lately – in fact, there is so much going on right now, I can barely think about the blog. I am almost to the point though where I can see the forest through the trees….just a few more months and I will get a really nice break. Time to recharge and energize…more on that later.
The last couple of days have been damp and cold – ok, maybe not in east coast standards, but compared to what we have been dealing with. Soup was just calling me – and so was this recipe that I found in Bon Appetit. Of course with fennel as the first ingredient, you know it has to be yummy. This was a super simple soup, and oh so delicious. Just the perfect warm-me-up for a cold damp day.
- 6 tablespoons unsalted butter, divided
- 1 large fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 2 carrots, peeled, chopped
- 1 small Yukon Gold potato, peeled, halved
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium vegetable broth
Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
For a printer-friendly version of this recipe, please click here: Fennel and Carrot Soup