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Ingredientes
- 1 Tbsp. Extra virgin olive oil, or possibly canola oil
- 1 x Spanish onion, coarsely minced
- 2 lb Carrots, peeled and sliced
- 8 c. Chicken broth, or possibly vegetable stock
- 1 tsp Dry fennel seed
Direcciones
- Directions: 1. Heat oil over low flame in a 3-qt soup pot. Add in onion and carrots and cook, covered, till vegetables are tender, 15 to 20 min.
- 2. Add in stock and fennel and bring to a boil. Reduce heat to low and simmer for20 min.
- 3. Remove solids and place in a food processor or possibly blender. Process till smooth, gradually adding remaining broth.
- NOTES : 8-10 c. "One of the first soups served at the Harvard Street store; I have a special affection for it. It is an unusual and subtle flavor."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 8 servings | |
| Calories 79 | |
| Calories from Fat 19 | 24% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 444mg | 19% |
| Potassium 535mg | 15% |
| Total Carbs 11.9g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.31g | 4% |
| Protein 3.48g | 6% |
