in Soup Recipes

Carrot soup with fennel and celery

updated

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Ingredients for 6 servings:

  • 600 g carrot(s)
  • 400 g potatoes
  • 1 bulb(s) of fennel
  • 200 g celery
  • 2 bay leaves
  • 4 carnations
  • 2 liters of vegetable broth
  • some salt and pepper
  • some cream to taste
  • some herbs, e.g. 8-herb, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and vegetarian

Peel and slice the carrots, potatoes, fennel, and celery. Sauté everything gently, then deglaze with the vegetable stock. Simmer with the cloves and bay leaves for about 30 minutes until soft. After the cooking time, remove the cloves and bay leaves. Tip: You can cook them in a tea strainer, for example, so they’ll be easier to remove. If necessary, puree the vegetables with a blender. Season to taste with salt, pepper, and cream. Sprinkle with the herbs before serving. Serve with chickpeas, white bread, or sausages. Our children, who don’t usually like vegetables, really enjoy it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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