Lido Recipe: Carrot Fennel Soup

Posted by The Dolphin Bay | May 6th, 2013 / No Comments »

carrot soup

Carrot Fennel Soup

2 carrots peeled and chopped

½ yellow onion

1 bulb fennel

4 cloves garlic

2 bulbs ginger (4 tablespoons minced)

4 quarts vegetable stock

1 cup heavy cream

¼ cup maple syrup

¼ cup rice vinegar

salt and pepper to taste

Cilantro for garnish

Coat the bottom of a large pot with neutral cooking oil. Sweat* the first  5 ingredients for about 15 minutes.  Stir the vegetables often to prevent them from burning.  Next,  add vegetable stock and simmer for about 45 minutes or until the carrots are soft.  Puree the soup and then stir in the remaining four ingredients. Garnish with cilantro leaves if desired.  Serve hot or cold, and enjoy.

 

 

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This entry was posted on Monday, May 6th, 2013 at 6:18 pm and is filed under Lido at Dolphin Bay, Recipes From Our Chefs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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