Sunday, December 2, 2012

Cream of Carrot and Fennel

The weather these past few days demanded, at least at home, something hearty and warm.  Nothing better than a cream or a soup to warm you up.  

My family enjoyed this dish, I am certain you will too. 

  • 4 large carrots, peeled and chopped 
  • 1 medium Fennel bulb, thinly sliced 
  • 1 Tbsp of butter
  • 1 garlic clove, finely chopped
  • 4 cups of vegetable broth 
  • 1 cup of Heavy cream 
  • 1/2 cup of orange juice
  • Kosher salt and pepper to taste    
  • Basil leaves to garnish. 
  1. Heat the butter in a heavy-bottom pan, add fennel.  Stir for 3-4 minutes, then add garlic, stirring again for another 2 minutes.  Add carrots.  Cook for 2-3 minutes 
  2. Add the vegetable broth to the vegetables and stir.  Add salt and pepper to taste.  Let it cook for about 15-20 minutes, until the carrots are cooked. 
  3. Remove from heat, puree it in a blender.   
  4. Return it to the pan.  Add orange juice and heavy cream.  Remove from heat after 2-3 minutes.    
  5. Garnish with basil leaves. Serve hot                                                                                             
Please let me know your experience with this delicious dish!

Buon Appetito!


Veronica Cervera said...

Se me hace agua la boca. Sí que vienen bien estas cremitas cuando chifla el mono.

Niki Palomino said...

Muy muy rica esa crema, Vero.