carrot and fennel soup

ingredients
all
1 1/2 tbsp extra virgin olive oil
1 whole fennel bulb
trimmed, thinly sliced
1 lb carrots
thickly sliced, farmers market preferred
1 clove large garlic
thinly sliced
5 cups vegetable broth
good-tasting
1 1/2 cups cooked wild rice
salt
to taste
Parmesan cheese
freshly grated
cookware
  • large soup pot
The perfect fall soup. Sweet & savory. This gets even better the next day for lunch!
1
Heat the olive oil in your largest soup pot over medium-high heat. Add the fennel and cook for 3-4 minutes, until softened a bit.
2
Stir in the carrots and cook another 10 minutes, just long enough for them to soften a touch and start taking on a bit of color.
3
Stir in the garlic and cook another 30 seconds. Stir in the broth. Bring to a boil. Then simmer, covered, until the carrots are very tender, another 15-20 minutes or so.
4
Stir in the wild rice, bring back to a simmer, taste and add more salt if needed.
5
Serve dusted, generously, with freshly grated Parmesan.
source: Joe O'Leary