Carrot and Fennel Soup

Carrot and Fennel Soup

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 2 medium fennel bulbs, trimmed fronds reserved, thinly sliced
  • 2 1/4 pounds / 36 ounces farmer market carrots, thickly sliced
  • 2 large cloves garlic, thinly sliced
  • 10 cups good-tasting vegetable broth or water
  • salt to taste
  • 3 cups / 12 oz cooked wild rice
  • 2 tablespoons blood orange olive oil or 5 tablespoons fresh orange juice
  • lots of freshly grated Parmesan cheese

 

Directions:

  • Heat the olive oil in your largest soup pot over medium-high heat. Add the fennel and cook for 3-4 minutes, until softened a bit. Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color. Stir in the garlic and cook another 30 seconds. Stir in the broth. Bring to a simmer and simmer, covered, until the carrots are very tender, another 15-20 minutes or so. Stir in the wild rice, bring back to a simmer, taste and add more salt if needed
  • Remove from heat and stir in the blood orange olive oil or orange juice. Taste and add more if needed. Serve dusted, generously, with freshly grated Parmesan, and a sprinkling of the reserved fennel fronds.

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