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Weekly Recipe: Ilene Kramer’s Carrot and Fennel Soup

Posted by The Buzz | January 5, 2015

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This week, warm up in this unusually chilly Houston weather with Buzz resident Ilene Kramer’s Carrot and Fennel Soup. It’s full of veggies and a hint of sweetness, and is perfect for either a main dish or an appetizer. Ilene served this popular soup at her family's annual holiday party in Telluride.

Check out highlights from the Kramer family holiday party here and you’ll catch a glimpse of this soup being served. Plus, you’ll see dozens of Buzz residents enjoying the party. Oh, and you’ll also see Peter Yarrow from Peter, Paul and Mary perform.

Be sure to share your favorite recipes with us and check back here every Monday for our weekly recipe pick.

Ilene Kramer's Carrot and Fennel Soup

Ilene Kramer serving her fennel and carrot soup at her family's annual holiday party.

Ingredients:

1 fennel, thinly sliced
2 large carrots, thinly sliced
1 onion, thinly sliced
1/2 Yukon gold potato, sliced
4 tablespoons butter
Fresh thyme
1 bay leaf
4 cups vegetable broth
A dollop of maple syrup
A dollop of crème fraiche
Chestnuts, for serving

Recipe directions:

Sauté the fennel, carrots, onion and potato in the butter. Add some fresh thyme and 1 bay leaf. Cover and simmer on medium low for 45 minutes to an hour. Add the vegetable broth and bring it to a boil. Add salt and pepper to taste and simmer 8-10 mins. Let the soup cool, then remove the herbs and purée it in a blender. Mix in a pinch of maple syrup and creme fraiche to taste when serving and sprinkle with chestnuts.

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