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.

Ingredients:

• 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)

Directions:

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.

Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.

Working in batches, purée in a blender until smooth. (Blender???  Immersion blender!!)  Strain into a clean pot; season with salt and pepper.

(Heat remaining 2 Tbsp. butter in a small saucepan over medium. Add chestnuts and cook, stirring often, until butter is browned and chestnuts are toasted, about 4 minutes.

Mix crème fraîche and maple syrup in a small bowl. Serve soup topped with maple crème fraîche and chestnuts.

Do Ahead: Soup can be made 3 days ahead. Cover and chill.)

I can’t speak for the last few steps but I’m sure they add quite a bit.  But even without them, this soup is AMAZING!  Flavor, flavor, flavor!  Easy to make, great on its own or with some seafood or meat.  I enjoyed it with some chicken.  I would highly recommend it.  Can likely be frozen, as well.