Carrot and Fennel Soup
Ingredients
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.
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