Roasted Carrot and Fennel Soup with Fennel seed Oilby K A in User Contributed
A great soup made from roasted Fennel and Carrot drizzled with Fennel seed oil
- Serves: 6
- Active Time: 20 mins
- Total Time: 50 mins
- Comments: 0
- Views: 3804
- Success 100%
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.
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.
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 .