*  Exported from  MasterCook  *
 
                             Carrot with Fennel
 
 Recipe By     : Sally Nirenberg: Recipes from the Night Kitchen 1991
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Vegetable Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil -- or canola oil
    1                    Spanish onion -- coarsely chopped
    2      pounds        carrots -- peeled and sliced
    8      cups          chicken broth -- or vegetable stock
    1      teaspoon      dried fennel seed
 
 Directions:
 1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and cook,
covered, until vegetables are tender, 15 to 20 minutes.
 
 2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20
minutes.
 
 3. Remove solids and place in a food processor or blender. Process until smooth,
gradually adding remaining broth.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : 8-10 cups “One of the first soups served at the Harvard Street store; I
have a special affection for it.  It is an unusual and subtle flavor.”