Recipe - Carrot With Fennel

1 tablespoon Olive oil; or canola oil
1 Spanish onion; coarsely
chopped
2 pound Carrots; peeled and cut or sliced up
8 cup Chicken broth; or vegetable
stock
1 teaspoon Dried fennel seed

Directions: 1. Heat oil over low flame in a 3quart 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.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991

Posted to MCRecipe Digest V1 #224

Date: Tue, 24 Sep 1996 12:02:45 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : 810 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."