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Roasted Carrot and Fennel Soup
Rachael Ray

Roasted Carrot and Fennel Soup

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 pound (about 4) carrots, peeled and split lengthwise then across
  • 2 bulbs fennel, trimmed and quartered lengthwise (a handful of fronds reserved and chopped)
  • 1 large onion, peeled and cut into 6 wedges with root attached
  • Olive oil, for liberal drizzling (about 3 tablespoons)
  • Salt and pepper
  • A few sprigs fresh thyme, stripped from stems
  • 6 cloves garlic in their skins/jackets
  • 1 quart chicken or vegetable stock, store-bought or homemade
  • 1 tablespoon Acacia honey
  • A dollop mascarpone or crème fraîche, to finish (optional)

For the Fennel and Chili Flake Breadcrumbs:

  • 1 1/2 cups (3 half-inch slices, trimmed of crust) peasant-style bread, torn
  • 1 tablespoon olive oil, a turn of the pan
  • 2 tablespoons good butter
  • 1 teaspoon fennel seed
  • 1 teaspoon red pepper flakes
  • Salt and black pepper
  • 1/2 cup grated Parmigiano-Reggiano cheese

Preparation

Preheat oven to 400°F.

Toss carrots, fennel and onion with olive oil and season liberally with salt and pepper. Scatter on a baking sheet with the thyme and roast about 20 minutes in upper third of oven. Add garlic in skins and turn vegetables; roast about 20 minutes more. Remove and cool to room temp.

Peel garlic and add the roasted veggies to a food processor or high-powered blender in batches, puréeing with stock. Add to a soup pot and heat through, use water to thin if soup is too thick. Stir in honey.

For the topping, pulse bread into coarse crumbs in food processor. Heat oil, a turn of the pan, in a medium skillet over medium heat and melt butter into oil. When it foams, add fennel seed and red chili flakes, and swirl a minute. Add breadcrumbs and toast until golden, seasoning with salt and pepper to taste. Add cheese and stir a minute or two more.

Serve soup in shallow bowls topped with a dollop of Mascarpone or crème fraîche to stir in, some of the chopped fronds and some fennel-chili crumbs.

Ingredients

  • 1 pound (about 4) carrots, peeled and split lengthwise then across
  • 2 bulbs fennel, trimmed and quartered lengthwise (a handful of fronds reserved and chopped)
  • 1 large onion, peeled and cut into 6 wedges with root attached
  • Olive oil, for liberal drizzling (about 3 tablespoons)
  • Salt and pepper
  • A few sprigs fresh thyme, stripped from stems
  • 6 cloves garlic in their skins/jackets
  • 1 quart chicken or vegetable stock, store-bought or homemade
  • 1 tablespoon Acacia honey
  • A dollop mascarpone or crème fraîche, to finish (optional)

For the Fennel and Chili Flake Breadcrumbs:

  • 1 1/2 cups (3 half-inch slices, trimmed of crust) peasant-style bread, torn
  • 1 tablespoon olive oil, a turn of the pan
  • 2 tablespoons good butter
  • 1 teaspoon fennel seed
  • 1 teaspoon red pepper flakes
  • Salt and black pepper
  • 1/2 cup grated Parmigiano-Reggiano cheese

Directions

Preheat oven to 400°F.

Toss carrots, fennel and onion with olive oil and season liberally with salt and pepper. Scatter on a baking sheet with the thyme and roast about 20 minutes in upper third of oven. Add garlic in skins and turn vegetables; roast about 20 minutes more. Remove and cool to room temp.

Peel garlic and add the roasted veggies to a food processor or high-powered blender in batches, puréeing with stock. Add to a soup pot and heat through, use water to thin if soup is too thick. Stir in honey.

For the topping, pulse bread into coarse crumbs in food processor. Heat oil, a turn of the pan, in a medium skillet over medium heat and melt butter into oil. When it foams, add fennel seed and red chili flakes, and swirl a minute. Add breadcrumbs and toast until golden, seasoning with salt and pepper to taste. Add cheese and stir a minute or two more.

Serve soup in shallow bowls topped with a dollop of Mascarpone or crème fraîche to stir in, some of the chopped fronds and some fennel-chili crumbs.

Tags:Dinner, Lunch, Roasted, Soups & Stews, undoRS