Eat for Eight Bucks: Roasted Carrot-Fennel Soup

20101026carrotsoup

Course Side Dishes Prep Time 10m Total Time 40m

Ingredients in this Recipe

1 large fennel bulb (about 1 pound), thinly sliced (fronds reserved)
1 medium Spanish onion, quartered
1 pound carrots, peeled and quartered lengthwise
1 quart vegetable stock
1/2 cup heavy whipping cream
1/4 cup white wine
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons sugar
Freshly ground black pepper

Recipe Preparation

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