RECIPE: Carrot Fennel Soup

Adapted from Gourmet

Serves 6

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

2 1/2 cups water

Procedure:

1. Preheat oven to 450°F with rack in lowest position.

2. 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.

3. 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.

Serve soup sprinkled with reserved fronds.

Submitted by Stephanie Leonard