Was in the soup mood last night and remember tearing a new recipe out of the recent issue of Bon Appetit. Was the perfect time to make it — Fennel and Carrot Soup. I love fennel and enjoy carrots when they are cooked (or covered in hummus). For some reason I just cannot acquire a taste for them when they are just plain and simple, perfectly orange and raw. We all have our things.
Anyway, when I saw the recipe I knew I’d have to make a couple changes/eliminations, which is common in my world since I’m the lactard, but it would be simple.
- 6 tablespoons unsalted butter, divided (I used some olive oil here because of my dairy issue)
- 1 large fennel bulb, thinly sliced (I used one+)
- 1 small onion, thinly sliced
- 2 carrots, peeled, chopped
- 1 small Yukon Gold potato, peeled, halved (I used a Russet)
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium vegetable broth (Trader Joe’s boxes are perfect for this)
- ¼ cup coarsely chopped roasted chestnuts from a jar (I skipped these because I couldn’t find them anywhere)
- ¼ cup crème fraîche (skipped this step)
- 1 tablespoon pure maple syrup (ditto on the above)
Heat 4 Tbsp. butter (or some oil) in a large heavy pot over medium. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper.
Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor). ***Right here I was staring at these delicious looking veggies and questioned sanity — WHY was there no garlic in here?!?! I quickly added some.