Chilled Carrot and Fennel Soup with Mint
Ingredients
| 1 tbs unsalted butter | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 1b carrots, chopped thinly | ||
| Small bunch mint leaves, chopped | ||
| 4 cups chicken broth | ||
| Fennel fronds and or parsley for garnish | ||
| 3/4 chopped onions |
This is a refreshing healthy soup that is perfect for spring and summer It has a wonderful savory, buttery and sweet flavor.
- Melt butter in a sauce pan using medium heat.
- Add the onions, fennel seeds and saute until onions are soft and slightly brown. about 5 minutes.
- Season with salt and pepper.
- Add the carrots and broth, increase heat to medium high and bring to a boil.
- Add the chopped mint
- Once boiling reduce heat to low and simmer for about 15 minutes until carrots are soft.
- Remove from heat and cool slightly, then add soup to blender in batches and puree until smooth.
- Refrigerate soup for several hours until throughly cooled.
- Garnish with fennel fronds and serve.
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