Cut off the st alky, tops of the fennel, deep enough to get into the solid part of the bulb. There will be feathery fronds in the tops. Save some of the fronds.
Using a razor sharp knife, or even better a mandoline, slice the fennel very finely.
Heat the olive oil in a large, heavy-bottomed saute pan. Stir in the fennel and the carrots and cook until tender, about 15 to 20 minutes.
When soup is nearing the end of cooking, chop the reserved feathery fronds and set aside for garnish.
Stir in chicken broth and bring to a simmer. Cover and cook, simmering, about 20 minutes or until fennel and carrot are tender. Let cool just to the pont of workability and puree in a food processor. Test for seasoning and add salt as necessary.
Transfer to a soup bowl or tureen. Garnish with the green chopped fronds and a few twists of pepper from a pepper mill.
Contributor: Alison Matthews
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