Chilled Carrot & Fennel Soup

Serves 6

  • 2-3 Tbsp. olive oil
  • 1 onion, coarsely chopped
  • 2 heads of fennel, coarsely chopped (if you can, reserve the fronds for garnish)
  • 6 carrots, peeled and coarsely chopped
  • 6 cups vegetable or chicken stock
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • Crème fraîche (optional)
  1. Heat olive oil in a medium pot. Add onions, fennel, and carrots; and saute until soft.
  2. Add vegetable or chicken stock and bring to a boil; cover and lower heat.
  3. Simmer until vegetables are soft, 30-40 minutes. Season with sea salt and freshly ground black pepper.
  4. Allow soup to cool, then purée in a blender until smooth. Refrigerate until ready to serve.
  5. Serve with a dollop of Crème fraîche, if desired.