CARROT & FENNEL SOUP w/FENNEL SEED OIL

By BobD

Ingredients

• 6 SERVINGS
• 2 medium fennel bulbs with fronds
• 1 lb carrots, quartered lengthwise
• 1 medium onion, quartered
• 1 garlic clove
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sugar
• 2 1/2 cups reduced-sodium chicken broth
• 2 1/2 cups water
• 1 teaspoon fennel seeds
• SPECIAL EQUIPMENT: an electric coffee/spice grinder

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 450F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds.

Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water.

Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil.

Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

COOKS NOTES:
Soup can be made 1 day ahead and chilled.
Fennel oil can be made 2 days ahead and kept at room temperature.