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Receta Carrot With Fennel
by Global Cookbook

Carrot With Fennel
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  Raciónes: 8

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

  1. 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.
  4. 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."