Fennel and Carrot Soup
4 servings
50 minutes
Fennel and carrot soup is a refined dish of French cuisine that combines the sweetness of carrots, anise notes of fennel, and a light citrus freshness from orange. Its origin is linked to the tradition of creating delicate and aromatic soups that highlight the natural flavor of vegetables. The velvety texture is achieved through cream, while added nuts or shrimp provide an exquisite accent. This soup can be served as a light, warming dish on cool evenings or as a sophisticated appetizer for the main meal. It pairs wonderfully with crispy baguette and white wine, creating a harmony of flavors worthy of a true gourmet.
1
Clean the garlic, carrot, and fennel. Chop and lightly sauté in butter.
- Garlic: 1 clove
- Carrot: 4 pieces
- Fennel: 2 heads
- Butter: 2 tablespoons
2
Pour in water, add salt and pepper. Cook on low heat until the vegetables are soft (about 20 minutes). Blend the vegetables in a mixer until smooth.
- Water: 1.5 l
- Salt: 1 teaspoon
3
Add fresh orange juice. Bring to a boil over low heat. Add cream.
- Oranges: 2 pieces
- Cream: 100 ml
4
You can serve with nuts, fresh herbs, or shrimp. If you want to make the soup heartier, you can add 2-3 potatoes. Boil the potatoes, mash them, and add them along with the oranges.
5
Enjoy your meal!
