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