What a soup!Chez put it on the menu during his ‘Pan Asian-themed’ day and it was the ‘hands-down favorite. The carrots and fennel caramelize when roasted at high heat, then they release their sweet essence when blended. A drizzle of fennel-seed oil echoes and intensifies the fennel flavor. The soup has layers of flavors that need to be tried to be appreciated. Enjoy! - Chez
Ingredients -
- 2 medium fennel bulbs with fronds
- 1 pound carrots, quartered lengthwise
- 1 medium onion, quartered
- 1 garlic clove
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon sugar
- 2 1/2 cups reduced-sodium chicken broth
- ½ cup water
- ½ cup sour cream or crème fraiche
- 1 teaspoon fennel seeds
- ½ cup sour cream or crème fraiche
Equipment:
- electric coffee/spice grinder
- stick blender
Preperation –
- 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.
- Transfer vegetables medium saucepan.
- Add sour cream or crème fraiche and water.
- Mix with stick blender to a creamy consistency.
- Simmer 10 minutes.
- Season with salt and pepper.
- Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil.
- Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Chez’ Notes:
• Soup can be made 1 day ahead and chilled.
• Fennel oil can be made 2 days ahead and kept at room temperature.
