Ingredients
- 2 medium fennel bulbs with fronds
- 1 lb carrots, quartered lengthwise
- 1 medium onion, quartered
- 1 garlic clove
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon sugar
- 2 1/2 cups reduced-sodium chicken broth
- 2 1/2 cups water
- 1 teaspoon fennel seeds
Description
What A Soup. Carrots And Fennel Caramelize When Roasted At High Heat, Then Release Their Sweet Essence When Blended.
Gourmet Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter