Carrot Fennel Soup

La Food Works Recipie for Carrot Fennel SoupThis delicious and beautifully simple recipe was introduce to me by LAFW’s head chef, Rachael Narins.  It is based on an Alice Waters recipe from her Chez Panisse Cafe Cookbook.  Make a visit to a farmer’s market and look for the freshest and sweetest carrots you can…it makes such a difference!

Serving Size: 8

4 tablespoons  butter
1 onion — sliced
2 fennel bulbs — sliced
2 1/2 pounds  carrots — peeled and sliced, about 6 cups
salt — to taste
6 cups  water

In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and fennel and cook over medium-low heat until tender, about 10 minutes.

Add the carrots, season with salt and cook for 5 minutes.

Pour in the water, bring to a boil and then simmer until the carrots are tender, about 30 minutes.

Season to taste with salt. Use a blender and purée until smooth. Serves 6 to 8.

Variation: Garnish with crème fraîche seasoned with salt, pepper and chopped herbs.

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Per Serving (excluding unknown items): 128 Calories; 6g Fat (40.2% calories from fat); 2g Protein; 18g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 139mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1 Fat.

Rose LeBoeuf
Interactive Culinary Team Building and Private Cooking Events
phone: 323-229-1966 or 310-288-0100
fax: 323-932-6370

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