0 (0)

Mains, 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.


Julienne's lemon coconut bars
Julienne's lemon coconut bars

Peach and blackberry crisp
Peach and blackberry crisp

Chorizo-corn madeleines
Chorizo-corn madeleines

Capri shrimp salad bruschetta
Capri shrimp salad bruschetta

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Sichuan wontons in chili oil sauce (hong you chao shou)
Palazzio's macaroni and cheese
Branzino in vegetable minestrone
Vegetable Strata