"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"
By: The Food Hunter
I saw this Roasted Carrot and Fennel Soup in the November 2008 edition of Gourmet magazine. The idea of blending fennel and carrots into a soup intrigued me. So I decided to try it.
Since then I've made this particular soup on several occasions; always with great results. This last time I decided to switch things up a bit and used fennel pollen in the olive oil drizzle. It's much easier than grinding fennel seed and I love Pollen Ranch's Fennel Pollen
Now you can watch it being made at Just Cook It with Mario & Bill.
Carrot Fennel Soup
2 medium fennel bulbs with fronds
1 lb carrots, quartered lengthwise
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups chicken stock
2 1/2 cups water
2 teaspoons fennel pollen
Preheat oven to 450°F with rack in lowest position.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
Meanwhile stir fennel pollen into remaining 2 tablespoons oil.
Serve soup drizzled with fennel oil and sprinkled with reserved fronds.