Winter Recipe Series: Carrot and Fennel Soup
Discover more Winter Recipe Series dishes on our archive page. The Winter Recipe Series is presented by the BCAE. Learn more about the BCAE and its programs here.
Ingredients 6 tablespoons unsalted butter, divided 1 large fennel bulb, thinly sliced 1 small onion, thinly sliced 2 carrots, peeled, chopped 1 small Yukon Gold potato, peeled, halved 2 sprigs thyme 1 bay leaf Kosher salt and freshly ground black pepper 4 cups low-sodium vegetable broth 1⁄4 cup coarsely chopped roasted chestnuts from a jar 1⁄4 cup crème fraîche 1 tablespoon pure maple syrup
Directions 1. Heat 4 Tbsp. butter in a large heavy pot over medium heat. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned, 45– 60 minutes.
2. Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly and remove herbs.
3. Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
4. Heat remaining 2 Tbsp. butter in a small saucepan over medium. Add chestnuts and cook, stirring often, until butter is browned and chestnuts are toasted, about 4 minutes.
5. Mix crème fraîche and maple syrup in a small bowl. Serve soup topped with maple crème fraîche and chestnuts.
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