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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Carrot Fennel Soup

ingredients

  • 2 medium fennel bulbs with fronds
  • 1 pound carrots, quartered lengthwise
  • 1 medium onion, quartered
  • 1 garlic clove
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon sugar
  • 5 cups reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon fennel seeds
  • Equipment: an electric coffee/spice grinder

procedure

printable recipe
dish: soup
season: summer

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra broth and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Adapted from Gourmet, November 2008, by Ruth Cousineau


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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