Creamy fall soup made with carrots and fennel bulbs that have been roasted in the oven. Pureed with broth and milk.
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour20 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Servings: 10
Ingredients
Soup
2bulbsfennel
8carrots
2onions
6garlic cloves
4cupschicken broth
3cupsmilk
1/3cupbutter
1 1/2tspsalt
1/2tspcayenne pepper
Garnish
1cuptoasted chick peas
1/4cupgreen onions, sliced
Instructions
Remove the ends off the carrots and then cut in half lengthwise. Cut the fennel bulbs into 1 inch strips. Place the vegetables on a baking sheet lined with parchment paper. Roast in a 375F oven for 1 hour.
Puree, in batches in a blender with some of the roasted vegetables and some of the broth. Make sure to add enough chicken broth in each batch to get a smooth consistency and that the blender will have that cyclonic flow of the puree. If more broth, or water is needed than the amount in the recipe, then feel free to add more. Pour the vegetable puree in a pot and continue with more batches until all the vegetables are smooth and creamy.
Stir in the milk, butter and salt to the soup. Simmer over medium to medium low heat where the soup is just start for about 20 minutes.
Garnish with toasted chick peas, croutons, sliced green onions, or parsley.