Fall is my favorite time of year, especially in Switzerland where I can experience a real change of seasons. I love comfort food and especially a nice soup after a cool day outdoors running or hiking or going about my errands. Some “comfort foods” can be loaded with fat but I enjoy creating recipes that are comfort to the body and mind without the added calories and I delight in using locally produced ingredients whenever possible.
Carrot Lime and Fennel Soup is robust and tangy and can easily be manipulated to your own tastes. I am not sure, frankly, that I every make it the same way twice and I rarely measure. Nevertheless, I give you a guideline.
In spite of the tange of the citrus, which can be as light or powerful as you desire, Phusis 4.4 Rouge is a pleasure to drink with this creation.
I hope you enjoy this and I would love to hear about your modifications and what other wines you have enjoyed with it.
Bon appétit !
Carrot Lime and Fennel Soup
Serves | 4-6 |
Prep time | 20 minutes |
Cook time | 2 hours |
Total time | 2 hours, 20 minutes |
Dietary | Vegan |
Meal type | Lunch, Main Dish, Soup, Starter |
Misc | Serve Hot |
Ingredients
- 5 Large Carrots
- Medium Knob Celery
- l water
- pinch salt
- 1/4 bulb Fennel
- drop Crème Fraîche (Optional)
- 2 tablespoons Olive Oil
- 1 Large Yellow Onion (Quartered)
- 2 Medium Leeks ( Whites Only) (Chopped Large)
- 1 Lime
- drop Goat Cheese (Optional)
Directions
Preparation | |
Step 1 | Chop into large chunks: carrots, celery, fennel, onion and leek and place in large pot Add olive oil and salt, stir to light coat. Over medium heat, sauté the ingredients until onions and leeks begin to sweat |
Cook | |
Step 2 | Slowly add approximately 3L of water Simmer until water is reduced by 1/2 and/or the broth flavor is concentrated to your tastes. Using a hand blender, puree the ingredients in the the pot To achieve a smoother and lighter textured soup, pour the soup through a strainer into another bowl or pot. Discard the puree or set aside to add some back to the strained mixture for additional texture, if you wish Place the strained soup back on the stove and re-heat adding salt and lime juice to taste. |
Serving | |
Step 3 | Pour soup into shallow soup bowls Sprinkle with fennel sprigs. Optional: Dollop of creme fraîche or goat cheese |
Recommendations
Quantity and Balance Notes for 3L pot:
I recommend you play with the balance of vegetables. I really like carrots so I use more carrots than any other ingredient. Depending on the size of the celeri knoll, lets imagine a softball. I will use 1/4 to a half. I only want a hint of celery to lighten the flavor but not overpower the carrots. IOne large white onion and two leeks, whites only, work well. However, I play with this depending on who will be dining. I don't always add fennel bulb but a bit adds a nice flavor.
Reduction:
I usually let the soup simmer for 2hours adding water if too much liquid has evaporated and the broth is still not as concentrated as I like.
Garnish:
The creme fraîche is a nice touch as can a bit of goat cheese, but if you are a vegan or dairy adverse, skip this part.