soup for the soul // carrot fennel soup


i have been a little under the weather this past few weeks. granted, it may be because i have spent a total of 9 nights in my bed in the past month and sleeping quite poorly... oops!

whenever i am not feeling well... or whenever it is cold out i instantly crave soup. with winter being here in full force, i have started my soup game up again (and am looking for any recommendations, links, or pinterest ideas of what types of soups i should make/ your favorites!)

chad is not really a fan of the soups. but as usual, i am keep feeding him these delicious soups. it's not that he doesn't like my soups, just not the biggest soup fan. i don't know how you can not be a soup fan. especially when there is snow on the ground! silly boys. i suppose they like things that are more meaty.

anyway, i always talk about the important of eating seasonally, and this recipe takes all of the delicious foods of the season - root vegetables, carrots, fennel, and blends them together to make a perfect, hearty winter meal.  roast all of these things together... and you instantly warm up, inside and out! don't be nervous if you have never cooked with fennel. it is kind of an odd ingredient that smells like black licorice but taste amazing. growing up in my traditional, five same rotating midwest meals every week, we never had fennel. i couldn't have even told you what it looked like until reading bon appetit a few years back, when i saw a fennel lemon salad. i read the recipe, and after a little hesitancy i decided to go to the grocery store and test it out.  the results were positive ;) now i am always trying to sneak it into things, especially in this winter season where immune systems are weak and are needing an extra boost!

carrot fennel soup

4 tablespoons of butter
1 onion finely chopped
3 carrots, peeled and finely chopped
1 fennel bulb sliced thinly
2 potatoes, diced
2 bay leaves
3 sprigs of thyme
salt and pepper
4 cups of broth (i used chicken broth)
dash of half and half

1. heat butter in a large heavy pot ( i used my cast iron pot) over medium. add onion, carrots, fennel, potato, thyme and bay leaf. season liberally with hot and pepper.
2. reduce heat and cook on medium-low for 45 minutes or so until vegetables become soft.
3. add broth and bring to a boil
4. reduce heat and simmer for another 10 or so minutes.
5. let the soup cool and then work in batches to puree in a blender until smooth. this was the point where i added half and half to give it a more rich flavor.
6. top with nuts, sour cream, creme fresh or whatever topping you would enjoy!
recipe adapted from bon appetit


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