iPhone Photo by Jason Hedlund
Ingredients:
2 medium fennel bulbs, sliced
1 lb carrots, diced
1 large onion, sliced
2 cloves garlic, crushed
3 Tbsp olive oil
1 Tbsp brown sugar
salt and pepper
2 Tbsp butter
5 cups chicken stock (I used broth from Target)
1 bay leaf
1 sprig of thyme (I used dried since I ran out of fresh)
salt and pepper
1 tsp fennel seeds
1 tsp olive oil
Directions:
1. Preheat oven to 450F.
2. In a sheet pan, add the vegetables and the rest of the ingredients and coat with oil. Then put them in the oven for 25-30 minutes or until slightly caramelized.
3. In a heavy pot, melt the butter, then add the roasted vegetables, chicken stock, bat leaf, thyme and bring to simmer.
4. Let simmer for about 20 minutes then blend to smooth in a blender or using an emulsion blender in the pot. Adjust seasoning of soup with salt and pepper to taste.
5. Toast fennel seeds until they become fragrant, in a spice grinder or mortar and pestle grind the fennel seeds and add them to the oil.
6. Drizzle oil over the soup and serve. Enjoy!
