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)


  1. Ooooh, That soup sounds delicious, slightly sweet with the fennel and carrots, it must have been perfect with your dinner!

  2. That soup looks beautiful.
    Nice garnish too.....
    Happy Thanksgiving!

  3. What a wonderful soup! The drizzle of olive oil really does it for me, yum!

  4. 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!

  5. 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.