Carrot Soup with FennelGreen Pesto Recipe Viviane Bauquet Farre

• FOR THE SOUP
• 3 tablespoons extra virgin olive oil
• 4 large shallots thinly sliced
• 1 leek white and pale green parts only halved lengthwise and cut in 1/8" slices
• 3 garlic cloves skinned and finely chopped
• 1 cup dry white wine
• 1 teaspoons sea salt
• freshly ground black pepper to taste
• 1 3/4 lbs young carrots peeled and cut about 1/4" slices
• 2 cups low-sodium vegetable broth in cartons (Pacific Organic)
• 3 to 3 1/2 cups of spring water
• FOR THE FENNELGREEN PESTO
• 1/2 teaspoon fennel seeds crushed in a mortar
• 1 small bunch fennel greens or fresh dill stems trimmed (about 1 oz)
• 2 tablespoons pine nuts
• 1 small garlic clove skinned
• 1/8 teaspoon sea salt
• 1/2 teaspoon lemon zest (use microplane grater)
• 1/3 cup extra virgin olive oil
• fennel sprigs as garnish

1. Step 1: Heat the olive oil in a large, heavy-bottomed soup pot at medium-high heat.
2. Add the shallots and the leeks and saute for 3 to 4 minutes, until softened.
3. Add the garlic, wine, salt and pepper to taste.
4. Mix well and simmer for 3 to 4 minutes, until the wine has evaporated and reduced to a syrupy sauce.
5. Add the carrots, broth and 2 cups of water.
6. Bring to a boil.
7. Reduce heat to medium-low and simmer covered for 25 to 30 minutes until carrots are very tender.
8. Step 2: While the soup is simmering, place the crushed fennel seeds, fennel greens, pine nuts, garlic, salt, lemon zest and olive oil in the bowl of a food processor.
9. Process until it forms a creamy paste, scraping the sides of the bowl a couple of times.
10. Transfer to a bowl, cover with plastic wrap and keep refrigerated until ready to use.
11. Step 3: When the soup is ready, puree with a stick blender or food processor until very smooth and thin, using the balance of the spring water to the desired consistency.
12. Taste and season with salt and pepper if needed.
13. Remove from heat and set aside.
14. Step 4: Ladle the soup in soup bowls, garnish with a spoonful of the fennelgreen pesto in the center and a fennel sprig.
15. Serve immediately.
16. 2008 viviane bauquet farre food & style NY

extra virgin olive oil, shallots, garlic, white wine, salt, freshly ground black pepper, carrots, vegetable broth, water, fennelgreen, fennel seeds, fennel greens, nuts, garlic, salt, lemon zest, extra virgin olive oil, fennel

Taken from www.chowhound.com/recipes/carrot-soup-fennelgreen-pesto-11682 (may not work)