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 (fresh is always best)
• Kosher salt and pepper to taste    
• Basil leaves to garnish. 

Directions:

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!