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Friday, May 6, 2016

Fennel and Carrot Soup

When I was pregnant last fall, I made dozens of bulk batch soups and froze half for those first few months of parenthood when you can barely see straight. I came across some good, simple recipes and now that the cold weather is here again, I'm bringing them back! This is unbelievably easy and very flavorful. Jack loves it too! (modified from Bon Appetit)

6 tbsp unsalted butter, divided (I used olive oil this time since I knew Jack would eat it)
2 fennel bulbs, thinly sliced
2 small onions, thinly sliced
4 carrots, chopped
1 yukon gold or russet potato, peeled and halved
2 sprigs fresh thyme
1 bay leaf
4 cups (1 box) of chicken broth or vegetable broth

1. Heat the butter (or oil) in a dutch oven over medium heat. Add fennel, onion, carrots, potato, thyme and bay leaf and season with salt and pepper. Reduce heat to medium low, cover and cook for about an hour, stirring occasionally.

2. Add broth, bring to a boil, reduce heat and simmer for about 10 mins or until potato is falling apart. Remove herbs.

3. Puree in a blender and serve!

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