Roasted Carrot and Fennel Soup with Fennel seed Oil
by K A in User ContributedA great soup made from roasted Fennel and Carrot drizzled with Fennel seed oil
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Step 1: Roasting the vegetables
Set your oven to 450 .
In a sheet pan add the vegetables and the rest of the ingredient's and coat with oil . then put them in the oven for 25 - 30 minutes or until slightly caramelized.
- 2 medium fennel bulbs sliced
- 1 pound of carrots diced
- 1 large onion sliced
- 2 cloves of garlic crushed
- 3 Tbsp olive oil
- 1 Tbsp of brown sugar
- salt and pepper
Step 2: Making the soup
In a heavy pot melt the butter , then add the roasted vegetables,chicken stock, bay leaf , thyme and bring to a simmer.
Let simmer for about 20 minutes then in a blender blend the soup in two batches until smooth then bring the soup back to the pot adjust seasoning and serve.
- 2 Tbsp of butter
- 5 C of chicken stock
- 1 bay leaf
- 1 sprig of thyme
- Salt and Pepper
Step 3: Making the fennel oil
toast the fennel seeds until it becomes fragrant, then in a spice grinder or mortar and pestle grind the fennel seeds and add them to the oil .
Drizzle over the soup and serve .
- 1 tsp of fennel seeds
- 1 tsp of olive oil
