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Categories:
olive oil shallots garlic white wine carrots low-sodium fennel seeds fennel nuts clove garlic salt olive oil lemon zest
Viewed: 91 - Published at: 6 years agoIngredients
- 2 Tbs. olive oil
- 1 medium leek, thinly sliced (1 1/2 cups)
- 4 large shallots, thinly sliced (1 1/4 cups)
- 4 cloves garlic, minced (1 1/2 Tbs.)
- 1 cup dry white wine
- 1 3/4 lb. carrots, sliced (4 cups)
- 3 cups low-sodium vegetable broth
- 1/2 tsp. fennel seeds
- 1 Tbs. chopped fennel fronds or fresh dill
- 1 Tbs. pine nuts
- 1 small clove garlic, minced
- 18 tsp. sea salt
- 2 Tbs. olive oil
- 1/2 tsp. grated lemon zest
Method
- To make Soup: Heat oil in saucepan over medium-high heat.
- Add leek and shallots, and saute 4 minutes.
- Stir in garlic and wine; simmer 5 minutes.
- Add carrots, broth, and 2 cups water.
- Cover, reduce heat to medium-low, and simmer 45 minutes, or until carrots are tender.
- To make Pesto: Heat fennel seeds in skillet over medium heat 3 to 4 minutes, or until seeds darken, shaking pan frequently.
- Transfer to bowl, and cool.
- Place in mortar and pestle, and pound until finely ground.
- Add fennel fronds, pine nuts, garlic, and salt, and pound to paste.
- Stir in oil and lemon zest.
- Puree Soup in blender until smooth.
- Thin with up to 1 cup water, if necessary, to achieve desired consistency.
- Serve Soup garnished with Pesto.
