| CARROT FENNEL ORANGE SOUP |
2 Tbsp. butter
1 medium fennel bulb thinly sliced
1 bunch carrots, sliced
1 medium cauliflower
1 garlic clove, sliced thin
4 cups water, vegetable broth, or
chicken broth
½ tsp. salt, or more to taste
1/3 cup orange juice
¼ cup sour cream
Heat butter in a large sauce pan over medium heat. Add sliced fennel
and cook, stirring often, until soft and beginning to turn golden. Add
carrots and garlic; cook and stir for a minute or two. Add water or
broth, salt, and cauliflower; bring to a simmer, cover, and cook until
carrots, fennel, and cauliflower are tender, about 20 minutes. Purée
the mixture in a food processor or blender, or with an immersion
blender. Stir in orange juice and sour cream until smooth and creamy.
Reheat on low heat, but do not boil. Serve each bowl garnished with
fennel fronds.
Adapted from: Asparagus to Zucchini