Creamy Carrot Soup

Carrots, onion, celery & fennel are cooked in broth, then blended smooth. Thyme & anise add flavor, and whipped creme fraiche is dolloped on each serving.

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Ingredients:

• 2 Tbsp olive oil
• 1 small yellow onion, diced
• 2 pounds carrots, peeled and chopped
• 1 large garlic clove, minced
• 2 celery stalks, chopped
• 1/2 of a small fennel bulb, chopped
• 4 fresh thyme sprigs
• 3 whole star anise
• 1/2 cup dry white wine (or chicken broth)
• 3 cups chicken broth
• 1 Tbsp honey
• Salt and Pepper (to taste)
• 1 8 oz container creme fraiche
• 2 whole star anise

Method

Heat the oil in large pot over medium-high heat. Add onions, carrots, garlic, celery, fennel, thyme and star anise; saute until the onions are translucent, about 5-7 minutes. Deglaze the pan with the wine, then add the 3 cups chicken broth and the honey. Bring to a simmer over high heat. Decrease the heat to low. Cover and simmer until the carrots are very tender, stirring occasionally, about 30 minutes. Let cool slightly. Puree the soup in blender or food processor until silky smooth. Season the soup with salt and pepper to taste. Place the creme fraiche in a cool bowl and beat until it resembles the consistency of whipped cream, about 5 minutes. (It will look broken at first, but will come together and continue to whip as heavy whipping cream does.) Finely grind the 2 star anise in a coffee grinder or spice mill. Ladle the soup into bowls and garnish with a dollop of whipped creme fraiche and a sprinkle of ground star anise.

Notes:

Number of servings: 4-6

Submitted By: chefmoni
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