Fennel-carrot soup

Time 1 hour
Yields Serves 4
Fennel-carrot soup
(Wally Skalij/Los Angeles Times)

Trim 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.


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


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


Puree 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.


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

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