Ingredients
- 1 spanish onion coarsely (chopped)
- 1,900 ml chicken broth
- 500 gr carrots (peeled)
- 16 ml olive oil
- 2 gr fennel seed (dried)
Directions:
1. Heat oil over low flame in a 3 litre soup pot. Add onion and carrots and cook, covered, until vegetables are tender, 15 to 20 minutes.
2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for 20 minutes.
3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth.
