Carrot and Fennel Soup


4 tbs butter
1 small bunch scallions, chopped
1/2 large fennel bulb, chopped
1 rib of celery, chopped
1 lb of baby carrots, shredded
1 tsp ground cumin
1/4 lb of new potatoes, peeled and diced
5 cups chicken or vegetable stock
4 tbs heavy cream
kosher salt and fresh cracked black pepper
chopped parsley for garnish
  • Melt the butter in a large pan and add the scallions, fennel, celery, carrots and cumin.
  • Cover and cook over a low heat for about 5 minutes or until soft.
  • Add the diced potatoes and stock and increase the heat to medium.
  • Bring to a boil, then lower the heat, cover the pan and simmer for another 10 minutes.
  • Puree the soup in the pan with a hand-held blender.
  • Stir in the cream, and season to taste with salt and pepper.
  • Ladle ¬†into individual soup bowls and garnish with parsley.




15 min


20 min


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