Apr 04 2010 - Aug 11 2013

Fennel Soup

4 C White Onions
8 C Fennel Root End
2 C Butter
7 C Carrots
16 Potatoes
9 L Beef Base/Stock
1 L Whipping Cream
Salt And Pepper
  1. Rough chop the onions, fennel, carrots, and potatoes and start sauteing in the butter.
  2. Add the beef stock and simmer until everything is soft (potatoes and carrots will take the longest so check those).
  3. Puree the soup and thicken while still warm with the whipping cream. Add more cream to create the desired consistency.
  4. Season with salt and pepper, and other seasonings as you see fit. I like Tabasco, celery salt, garlic and onion powder.

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