It was an easy recipe to make and the final product turned out delicious. I used homemade stock,(since I had it available) and a good quality olive oil for the fennel drizzle on top. I think these extra details really made the flavor of the soup pop. This might just become a permanent part of our Thanksgiving day meal. (sorry escarole soup)
Sunday, November 30, 2008
Thanksgiving 2008
Thanksgiving 2008 has come and gone. We had 9 for dinner this year and it worked out perfectly. Starting at 2:00 and finishing up around 10:00; it was a fun food filled day. We made our traditional 4 course Thanksgiving feast,(soup, pasta, the complete turkey dinner, and dessert) but with a slight twist.
A few weeks ago I had found a recipe for Roasted Carrot and Fennel Soup in the November 2008 edition of Gourmet magazine. The idea of blending fennel and carrots into a soup sounded interesting. So instead of making our normal escarole soup we decided to give this one a try.
It was an easy recipe to make and the final product turned out delicious. I used homemade stock,(since I had it available) and a good quality olive oil for the fennel drizzle on top. I think these extra details really made the flavor of the soup pop. This might just become a permanent part of our Thanksgiving day meal. (sorry escarole soup)
It was an easy recipe to make and the final product turned out delicious. I used homemade stock,(since I had it available) and a good quality olive oil for the fennel drizzle on top. I think these extra details really made the flavor of the soup pop. This might just become a permanent part of our Thanksgiving day meal. (sorry escarole soup)
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5 comments:
Ooooh, That soup sounds delicious, slightly sweet with the fennel and carrots, it must have been perfect with your dinner!
That soup looks beautiful.
Nice garnish too.....
Happy Thanksgiving!
What a wonderful soup! The drizzle of olive oil really does it for me, yum!
I love the roasted fennel, I love those darling seeds! I bet they gave this soup the depth of flavor, you had hoped for with your tasty dish!
I love fennel and have used it to make soup with all sorts of other vegetables but never carrot. Clearly it's high time I remedied that.
BTW, I think your picture looks prettier than the one on the Gourmet website.
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