Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 TB olive oil -- or canola oil
1 Spanish onion -- coarsely
: chopped
2 lb carrots -- peeled and
: sliced
8 c chicken broth -- or
: vegetable stock
1 ts dried fennel seed 1. Heat oil over low flame in a 3-quart
soup pot. Add onion and carrots and cook, covered, until vegetables
are tender, 15 to 20 minutes.

2. Add stock and fennel and bring to a boil. Reduce heat to low and
simmer for
20 minutes.

3. Remove solids and place in a food processor or blender. Process
until smooth, gradually adding remaining broth.

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991

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