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Categories: Main courses, Quick and easy, Soups

Fennel-carrot soup

Fennel-carrot soup
Wally Skalij / Los Angeles Times

Most people who remember Mitchell Parrish recall him as one of America's great lyricists -- he wrote the words to Hoagy Carmichael's "Star Dust," one of the 20th century's most romantic and widely covered songs, as well as "Sophisticated Lady," ... Read more

Total time: 1 hour | Serves 4
  • 2 bulbs fennel (about 1 3/4 pounds total)
  • 1/2 cup chopped onion
  • 3/4 cup sliced carrots (about 2 to 3 carrots)
  • 3 tablespoons olive oil
  • 1 carton (1 quart) chicken broth
  • Cracked black pepper

Step 1Trim the tops and ends of the fennel bulbs. Save a few of the green fronds and chop them for garnish; set aside. Thinly slice the bulbs. You should have about 4 cups sliced fennel.

Step 2Saute the sliced fennel, chopped onion and sliced carrots in the olive oil in a large saucepan until tender, about 20 minutes.

Step 3Add the chicken broth and bring to a simmer. Cover and simmer about 20 to 25 minutes, until the vegetables are very tender.

Step 4Puree with an immersion blender right in the saucepan, or in a food processor in one or two batches, transferring each batch to a clean saucepan or warm tureen.

Step 5Spoon into serving bowls and sprinkle with chopped fennel fronds and cracked black pepper.

Each serving:
184 calories; 5 grams protein; 19 grams carbohydrates; 8 grams fiber; 11 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 504 mg. sodium.
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