Fennel And Carrot Soup

• 2 fennel bulbs, sliced (about 4 cups)
• 1/2 cup chopped onion
• 3/4 cup sliced carrot (2-3 carrots)
• 3 tablespoons olive oil
• 1 quart chicken broth (vegetable broth can be used to make this vegetarian)
• cracked black pepper

1. Trim tops& bottoms of fennel bulbs.
2. Save a few green fronds& chop for garnish.
3. Thinly slice bulbs, you should have about 4 cups sliced fennel.
4. In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
5. Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
6. Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
7. May take a couple of batches.
8. Transfer each batch to a clean saucepan.
9. Serve with sprinkle of chopped fennel fronds& cracked black pepper.

fennel bulbs, onion, carrot, olive oil, chicken broth, cracked black pepper

Taken from www.food.com/recipe/fennel-and-carrot-soup-113526 (may not work)