Ingredients
2 fennel bulbs, sliced (about 4 cups)
1/2 cup chopped onion
3/4 cup sliced carrot (2-3 carrots)
3 tablespoons olive oil
1 quart chicken broth (vegetable broth can be used to make this vegetarian)
cracked black pepper
Preparation
Trim tops& bottoms of fennel bulbs.
Save a few green fronds& chop for garnish.
Thinly slice bulbs, you should have about 4 cups sliced fennel.
In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
May take a couple of batches.
Transfer each batch to a clean saucepan.
Serve with sprinkle of chopped fennel fronds& cracked black pepper.
