Easy carrot and fennel soup

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Let me tell you the secret of a simple and healthy, yet delicious, flavorful and light little carrot soup with a hint of fennel. In France we would say "un velouté de carottes et de fenouil".

The secret is to keep a nice balance between the quantity of vegetables and the stock added.

Add the stock to the same level as the vegetables laying at the top of the pot. The more stock, the more diluted the soup, the less tasty it will be.

To obtain a flavorful velouté, let the vegetables simmer gently without boiling them. It will keep more flavors.

When the carrots and the fennel are tender, set aside some liquid from your soup pot : pour about 250 ml (1 cup) through a sieve, to adjust the consistency later. If you don't need to adjust it, the remaining liquid will make a delicious homemade carrot broth to serve in a lovely little jar as a mise en bouche. There is nothing best to delight the taste buds, believe me !

Carrots and just a little fennel are a very good match ! The curcuma (or safran) adds a little aromatic touch and a lovely color.

For the topping, you can use dried or fresch apples, dill, crème fraîche, toasted almonds, buttered croutons, roasted sunflower seeds or pine seeds.


[RECIPE] Easy carrot and fennel soup

A simple, flavorful and light little carrot soup with a hint o fennel

YIELD: 6 - 8 SERVINGS  

PREP TIME: 30 MINUTES  COOK TIME: 25 MINUTES  

TOTAL TIME: 55 MINUTES


INGREDIENTS:

  • 1 tablespoon olive oil
  • 5g (0.18oz) unsalted butter
  • 1 shallot, about 30g (1oz), peeled and coarsely chopped 
  • 1 garlic clove, about 10g (0.35oz) peeled and coarsely chopped
  • 1kg (2.2Lb) carrots, peeled, chopped from 5 to 10 mm (∼3/8 inch)
  • 1 fennel, about 280g (9.9oz), chopped from 5 to 10 mm (∼3/8 inch)
  • 1 teaspoon curcuma or saffron powder
  • 500ml (16.9 fl.oz or 2 cups) vegetable, chicken or beef stock
  • salt and pepper


DIRECTIONS:

  1. In a large pot, over medium-high heat, heat the oil and melt the butter, together.
  2. Add the shallot and cook until well coated with olive oil and butter, and softened, but not brown, stirring frequently, about 2 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Add the carrots and stir with a wooden spoon until well coated, about 3 minutes.
  5. Add the fennel and stir with a wooden spoon until well coated, about 3 minutes.
  6. Add the curcuma or saffron powder and stir.
  7. Add the chicken stock. TIP : the liquid has to be at the same level than the vegetables.
  8. Salt and pepper to taste.
  9. Simmer over medium-low heat until the carrots and fennel are tender, about 20 minutes. TIP : the pot is partially covered with the lid.
  10. Remove the lid and simmer for 5 more minutes, letting the flavors concentrate.
  11. Set aside some cooking stock : pour about 250 ml (1 cup) through a sieve, to adjust the consistency later.
  12. Puree the remaining vegetables and stock until smooth.
  13. Adjust the consistency.
  14. Salt and pepper to taste.

Bon appétit !


SEXY TIP N°1

Add the stock to the same level as the vegetables laying at the top of the pot. The more stock, the more diluted the soup, the less tasty it will be.

SEXY TIP N°2

To obtain a flavorful velouté, let the vegetables simmer gently without boiling them. It will keep more flavors.

SEXY TIP N°3

When the carrots and the fennel are tender, set aside some liquid from your soup pot : pour about 250 ml (1 cup) through a sieve, to adjust the consistency later. If you don't need to adjust it, the remaining liquid will make a delicious homemade carrot broth to serve in a lovely little jar as a "mise en bouche". There is nothing best to delight the taste buds, believe me !

Made with love and carrots ©Virginie Consort elleetgourmande.com